Creamed Chicken in Croustades

Ingredients

• two yolks of egg
• one white of egg
• four tablespoons water
• four tablespoons milk
• four tablespoons flour
• two tablespoons cream
• one tablespoon butter
• two tablespoons flour
• one cup chicken broth
• one cup boiling milk
• half cup cream

Method

1. 1

   Mix eggs and water, add flour, then milk, cream, and salt.

2. 2

   Dip in hot croustade iron and cook until golden.

3. 3

   For filling, cut cooked chicken into dices, add to sauce made with butter, flour, chicken broth, and milk.

4. 4

   Fill croustades and serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 283. The excerpt below is the record exactly as published.

Creamed Chicken in Croustades Poulet a la Creme, en Croustades Croustades (also called Swedish timbales, or fountain cups) are made with two yolks and one white of egg, four tablespoons water, four tablespoons milk, four tablespoons flour, two table¬ spoons cream, and some salt. Stir eggs and water together; add THE SWEDISH, FRENCH the flour; work to a smooth batter; then add the milk, then the cream and salt. Have the croustade iron hot in the fat on the stove; wipe the iron dry; dip in the batter (be careful that it does not go over the top of the iron); dip twice, then dip it in the boiling fat and cook until golden brown. Then take the croustades off the iron, turning it bottom up as it otherwise might get soggy from the fat at the bottom; leave dry until ready to serve, then heat. Filling. Take the breasts of two young chickens that have been cooked in water, a little sherry, pepper, salt, onions, and car¬ rots, until well done and left in the juice until cold. Cut in large dices, and add it to the sauce. How to Make the Sauce. Put one tablespoon butter in a saucepan, two tablespoons flour, one cup chicken broth, and one cup boiling milk. Beat until nice and creamy, then flavor with sherry, pepper and salt to taste. Add the chicken that has been heated, then half cup cream

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