Creamed Chicken

Ingredients

• Boil a chicken
• a few sweetbreads
• a small can of mushrooms
• season with salt
• black pepper
• cayenne pepper
• a few drops of tabasco

Method

1. 1

   Boil a chicken and sweetbreads, then cut into small pieces.

2. 2

   Pour over white sauce, add mushrooms, and season.

3. 3

   Reheat and serve.

Nutrition per serving

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 56. The excerpt below is the record exactly as published.

CREAMED CHICKEN Boil a chicken and a few sweetbreads and set aside to cool. When cold cut into small pieces. Pour over white sauce, add a small can of mushrooms, and sea- son with salt, black pepper and cayenne pepper and a few drops of tabasco. Re- heat and serve. PLANKED CHICKEN !4 Cup Butter Substitute Red Pepper, Green Pepper, Parsley, ■A Tablespoon each. Finely Chopped Duchess Potatoes 8 Mushroom Caps 1 Teaspoon Finely Chopped Onion Vz Ciove Garlic, Finely Chopped 1 Teaspoon Lemon Juice Cream the butter substitute, add pep- per, parsley, onion, garlic, and lemon juice. Split a young chicken as for broil- ing, place in dripping-pan, sprinkle with salt and pepper, dot over with butter substitute, and bake in a hot oven until nearly cooked. Grease plank, arrange a border of Duchess Potatoes close to edge of plank, and remove chicken to plank. Clean, peel, and saute mushroom caps, place on chicken, spread over pre- pared butter substitute, and put in a very hot oven to brown potatoes and finish cooking chicken. Serve on the plank. CHICKEN CURRY 3 Pounds Chicken 1-3 Cup Butter Substitute 2 Onions 1 Tablespoon Curry Powder 2 Teaspoons Salt 1 Teaspoon Vinegar Clean, dress, and cut chicken in pieces for serving. Put grease in a hot frying- pan, add chicken, and cook ten minutes; then add liver and gizzard and cook ten minutes longer. Cut onions in thin slices, and add to chicken with curry powder and salt. Add enough boiling water to cover, and simmer until chicken is ten- der. Remove chicken, strain and thicken liquor with flour diluted with enough cold water to pour easily. Pour gravy over chicken, and serve with a border of rice or Turkish pilaf. CHICKEN EN CASSEROLE Cut two small, young chickens in pieces for serving. Season with salt

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