Creamed Chicken

Ingredients

• three level tablespoons of butter
• a half level tablespoons of flour
• three-fourths cup of chicken stock
• three-fourths cup of cream or milk
• one-half teaspoon of salt
• one-fourth teaspoon of celery salt
• two scant cups of cold chicken
• one tablespoon of onion juice
• one-half teaspoon of white pepper

Method

1. 1

   Melt butter, add flour, and blend.

2. 2

   Gradually pour in chicken stock and cream while stirring.

3. 3

   Season with salt, celery salt, and pepper.

4. 4

   Add chicken cubes.

5. 5

   Optionally, roll edges of pastry cases in egg and parsley before filling.

Nutrition per serving

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 3. The excerpt below is the record exactly as published.

one-half teaspoon of salt, one cup of finely chopped cold meat, and moisten with stock or water. Fill the peppers, rounding the filling on top, not packing it, but putting it in loosely. Sprinkle grated crumbs and bits of butter over' the top and put in a pan with about one-half inch of water in bottom of pan. Bake in moderate oven about one-half hour, basting the peppers (not the filling) several times. Remove carefully to platter for serving. This dressing will fill six medium- sized peppers. CHICKEN PATTIES Line deep patty pans with pastry, or cut it in circular pieces, fit on deep inverted gem pans, press lightly, prick well and bake in hot oven until deli- cately browned. Remove from the pans, fill with creamed chicken and gar- nish with parsley. The cases may be made in advance and reheated for serving. Creamed Chicken: Melt three level tablespoons of butter, add flour and a half level tablespoons of flour, and when blended pour on gradually, stirring well, three-fourths cup each chicken stock and cream or milk. Season with one-half teaspoon salt, one-fourth teaspoon of celery salt and a few grains of cayenne; then add two scant cups of cold chicken cut in one-third inch cubes. For a change, before filling, roll the edges of the cases in the slightly ( 6 ) AKMHTOH CO* "THE PRICE IS THE THING" beaten white of an egg, then in finely chopped parsley, making an attractive moss-like edge. For variety, dip some in egg and then in finely chopped nuts, a mixture of almonds and English walnuts being good. The dipping may have to be repeated several times, until a thick edge is formed, and should be done after the cases have been reheated. Creamed oysters or salmon are nice served in the cases dipped in parsley or finely chopped bleached celery tips. STUFFED ORANGES Remove enough of the top from oranges to enable you to scoop out the pulp. Chop oranges, grape-fruit, candied ginger and Malaga grapes together add a few brandied figs and sweeten to taste, place in the orange rinds and thoroughly chill. Serve as first course either for breakfast or luncheon. HAM CROQUETTES One and one-half cups of grated ham, one cup of bread crumbs, two cups of hot mashed potatoes, one large spoonful of melted butter, three hard- boiled eggs, a little red pepper and salt. Mix ham, eggs and all together and add two spoonfuls of tomato catsup. Form croquettes by filling a small cornu- copia full of the mixture and turn out on dish. Roll in egg and bread crumbs and fry a nice brown. JELLIED APPLES Pare and core nice tart apples and stick two or three cloves in each; put into a baking pan with a good deal of sugar and half fill with hot water, let cook on top of stove until under side is tender, then turn carefully and set in a moderate oven to finish; when done, they should be whole and look perfectly clear. If there is too much syrup take the apples out and boil down until like jelly. Serve slightly warm. BOUDINS Three cups of cooked beef chopped fine in a chopper, using a little of the fat, one and one-half cups of stale bread crumbs, grated, three table- spoons of butter melted in one-fourth cup of hot water, three eggs beaten together, one tablespoon of onion juice, if liked, one-half teaspoon of white pepper

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