Creamed Chicken

Ingredients

• the remains of a cold chicken
• an ounce of butter
• half an ounce of flour
• half a gill of milk or cream
• half a gill of white stock
• season with salt
• season with pepper
• a grate of nutmeg

Method

1. 1

   Chop chicken, melt butter, add flour, and stir without browning.

2. 2

   Add milk and stock, then chicken.

3. 3

   Season and cook gently for ten minutes.

4. 4

   Serve with toasted bread or Triscuits.

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 9. The excerpt below is the record exactly as published.

an ounce of butter. When hot add half a cup of breadcrumbs, previously soaked in milk, one teaspoonful of anchovy essence or paste, and a well beaten egg. Mix thoroughly, and season 22 Chafing Dish Cookery with salt, pepper, and a grate of nutmeg. Cook whilst stirring for five minutes, then add a little cream, re-heat, and serve hot. Croquettes of fftsb. Spread a fish mixture made as directed in the last recipe on to a plate and let cool, then divide into six to eight portions, and shape each into a ball or cork shape, dip in egg and roll in bread- crumbs. Melt two ounces of clarified butter in the chafing dish, when quite hot drop in the cro- quettes one at a time, and fry to a golden brown. Take up, drain, and dish up. Serve with quar- ters of lemon. jftsb Coast. This dish is made in the same manner as “Minced Meat Toast” (page 29), using cooked fish in place of meat, omitting the onion, and using milk in place of stock. White or brown sauce may be used in place of stock or milk to moisten the fish or meat, in which case the flour must be omitted. Be sure that the toast, as well as the mixture, are thoroughly hot before serving. Barbecue of jfisb or Meat. Flake up some cooked cold fish or cut some cold meat or poultry into slices. Mix a table- spoonful of vinegar with two tablespoonfuls of olive oil, salt, pepper and half a finely chopped peeled shallot. Pour this marinade over the fish or meat and allow it to steep in it for about an hour. Melt half an ounce of butter in a chafing dish, and add to it two tablespoonfuls of tomato pur6e, a little mushroom ketchup and a few drops of lemon juice. Now put in the fish or meat and let it get thoroughly hot. Dish up neatly and serve hot. TRecbauffe of Golt> Meat. The remains of cold roast beef or mutton can with very little skill and trouble be turned into appetizing dishes by the help of the chafing dish. The meat, say about half a pound, should be cut Chafing Dish Cookery 23 into thin slices, freed from superfluous fat and gristle, or it may be cut into fine shreds or julienne strips. It is best if first fried or tossed in a little butter in the blazer over a full flame, after which a little good brown sauce or gravy is added, also a teaspoonful of red currant jelly, half a glass of sherry or Madeira wine, and a teaspoonful of Holbrook’s Worcestershire sauce ; season with salt, pepper, and a pinch of cayenne or paprika. Allow the meat to simmer gently for about twenty minutes, then serve. Sweetbreads, Calves’ sweetbreads or lambs’ breads, being quickly cooked and tender, adapt themselves well for cooking in a chafing dish. They should be well washed, blanched, and trimmed, then cut into slices and fried in butter in the chafing dish. Slices of fried bacon make a nice accompaniment with sweetbreads. Another way is to egg and crumb the slices, and fry them in clarified butter, or to stew the slices in a richly seasoned white sauce. (Quails on 'Coast. ( Cailles sur Croutes.) Cut three small fat trussed quails in halves, flatten each, season with salt and pepper, and dredge them with a little flour. Melt one ounce of butter in the blazer of the chafing dish, when hot put in the quails, and fry them on both sides to a nice brown colour. Take up, drain them, and place each half on a crouton of bread or buttered toast. JftUets of 3Secf a la /IDtiiute. Cut half-pound of fillet of beef into rather thin slices, flatten each a little, and pare neatly. Season with salt and pepper. Heat up an ounce of butter in the blazer of a chafing dish. When quite hot, put in the fillets and fry them over a full flame, allowing about five minutes for each side. Dish up the fillets ; pour off the fat in the blazer, put a little stock or water mixed with one tea- 24 Chafing Dish Cookery spoonful of “ Lemco ” into the blazer, boil up, and pour round the fillets. Garnish with slices of lemon and parsley. JSeef Uoast. A most nourishing toast can be made by shred- ding very finely four ounces of lean beef. Put it in a chafing dish with an ounce of butter, and brown nicely. Season with salt and pepper, then add a little flour, and a table-spoonful of stock or gravy. Toast six Triscuits, butter one side of each slightly, and spread the beef over each. Range them on a dish, garnish with crisp parsley, and serve. Buttered toasted bread may be used in place of Triscuits. IDtenna Steafts. [Filets & la Viennoise.) Chop finely four to six ounces of rump or buttock steak, season with salt and pepper, and mix with one ounce of breadcrumbs, and a beaten egg. Shape this into small flat rounds or fillets, dredge with a little flour, and fry them in an ounce of butter, previously heated in the blazer of a chafing dish, turn the fillets so as to fry both sides. Pour off the fat, put a little onion puree in each fillet, add a few table-spoonfuls of gravy, cover the dish, and re-heat for five minutes ; then serve. Creamefc Gbicfeeit. ( Poulet a la Creme.) Finely chop the remains of a cold chicken, freed from bones, skin, and gristle. Melt an ounce of butter in the chafing dish, add half an ounce of flour, and stir for a few minutes without letting it get brown, then add half a gill of milk or cream, and half a gill of white stock

Cook this with the app: pantry check, scaling, and the assistant.