Creamed Chicken

Ingredients

• One-half pint of cream or milk
• One pint of cooked chicken
• One-half tea-spoonful of salt
• One-half tea-spoonful of pepper
• One-half table-spoonful of butter
• One table-spoonful of flour
• One table-spoonful of chopped parsley
• Two eggs (yolks)

Method

1. 1

   Rub butter and flour to a cream, add to scalding milk, stir and cook for three minutes.

2. 2

   Add parsley and chicken, heat through, then add beaten yolks mixed with milk.

3. 3

   Serve in a border of potato.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 95. The excerpt below is the record exactly as published.

CREAMED CHICKEN. One-half pint of cream or milk. One pint of cooked chicken. One-half tea-spoonful of salt. One-half tea-spoonful of p^^iper. 220 THE PATTERN COOK-BOOK. One-half table-spoonful of butter. One table-spoonful of flour. One table-spoonful of chopped parsley. Two eggs (yolks). Rub the butter and flour to a cream. Place the milk in a double boiler or in a small tin pail set in a kettle of hot water, and when scalding, add the flour and butter. Stir well, and cook three minutes. Add the parsley and chicken, and cook until the milk is thor- oughly hot again. Beat the yolks well, adding to them two table-spoonfuls of milk ; and pour them into the chicken. Cook ten minutes and serve in a border of potato. Mash the potatoes and heap them around the serving dish, placing the chicken in the hollow thus formed. The chicken is sometimes served in a border of boiled rice. CHICKEN CROQUETTES. One pint of milk or cream. Two table-spoonfuls of butter. Four table-spoonfuls of flour. One tea-spoonful of salt. One-half tea-spoonful of pepper

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