Croustades of Chicken

Name: Croustades of Chicken
Ingredients: the remains of a cold boiled chicken; a third of its quantity of white sauce; salt and pepper; half a gill of cream; the yolk of an egg; a little chopped parsley

From Tempting dishes for small incomes, 1891

Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

258Calories

4 gProtein

2 gCarbs

26 gFat

Full nutrition (24 nutrients)

Calories258 kcal

Protein3.9 g

Carbohydrates2.4 g

Total Fat26 g

Saturated Fat12 g

Monounsaturated Fat4.3 g

Cholesterol60 mg

Sodium12 mg

Potassium57 mg

Calcium36 mg

Iron0 mg

Magnesium3.5 mg

Phosphorus33 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin E1 mg

Vitamin K1.4 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0 mg

Water43 g

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 7. The excerpt below is the record exactly as published.

Croustades of Chicken. Pick the remains of a cold boiled chicken free from bones and skin and pound thoroughly with a third of its quantity of white sauce, season with salt and pepper, and pass through a wire sieve. Work this in a stewpan with half a gill of cream over the fire with a wooden spoon till it is hot and light ; if it should be too soft stir in the yolk of an egg ; fill the croustade case and cover the top with hard boiled yolk of egg passed through a wire sieve, on which sprinkle a little chopped parsley

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