Creams of Chicken a la Nimois

Ingredients

• 6 oz. raw chicken
• 3 oz. panard.
• 1 small egg
• 1 dessertspoonful white sauce
• ^ oz. hutter.
• Pepper, salt, cayenne
• 1 tablespoonful cream
• 6 oysters
• 1 gill oyster liquor
• ^ „ water.
• ^ „ sherry.
• 1 teaspoonful arrowroot
• Pepper, salt, lemon juice
• 1 tablespoonful cream

Method

1. 1

   Have some small moulds greased and decorated with peas and truffle.

2. 2

   Make quenelle meat (see p.

3. 3

   57), and fill the moulds evenly.

4. 4

   Insert an oyster, well seasoned, into the centre of each.

5. 5

   Steam carefully till firm, about thirty minutes.

6. 6

   Drain, and dish on the potato border; garnish with peas and pour the sauce round.

7. 7

   Sauce. — Bring the oyster liquor and water to the boil and thicken with the arrowroot broken with the sherry.

8. 8

   Season, and add the cream.

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 12. The excerpt below is the record exactly as published.

CREAMS OF CHICKEN A LA NIMOIS. 6 oz. raw chicken. 3 oz. panard. 1 small egg. 1 dessertspoonful white sauce. Decoration. Green peas. Stars of truffle. ^ oz. hutter. Pepper, salt, cayenne. 1 tablespoonful cream. 6 oysters. Potato border 1 gill oyster liquor. ^ „ water. ^ „ sherry. Sauce. 1 teaspoonful arrowroot. Pepper, salt, lemon juice

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