Creamed Chicken and Sweetbreads

Ingredients

• 2 cups cold chicken
• 1 sweetbread
• J can mushrooms
• 1 tablespoon butter
• 2 tablespoons flour
• ^ cup milk
• cup cream
• I teaspoon salt
• teaspoon white pepper
• teaspoon mace
• Paprika
• i cup buttered crumbs

Method

1. 1

   Blanch the sweetbread for ten minutes in boiling water, pare and stew till tender.

2. 2

   Cut into small dice and clip the chicken into tiny strips.

3. 3

   Cut the mushrooms in quarters.

4. 4

   Make a white sauce from the butter, flour and milk and add the seasonings.

5. 5

   Stir in the chicken, sweetbreads and mushrooms.

6. 6

   Pour into a buttered baking dish, cover with crumbs, dust with pepper and salt and bake in a hot oven for twenty minutes.

Nutrition per serving

As published

This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 45. The excerpt below is the record exactly as published.

CREAMED CHICKEN AND SWEETBREADS 2 cups cold chicken 1 sweetbread J can mushrooms 1 tablespoon butter 2 tablespoons flour ^ cup milk \ cup cream I teaspoon salt \ teaspoon white pepper \ teaspoon mace Paprika i cup buttered crumbs

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