Dixie Chicken Shortcake

Ingredients

• 1 large chicken, cooked
• 2 cups chicken stock
• 2 tablespoons flour
• 1 pound mushrooms, cleaned
• 2 tablespoons butter, melted
• salt and pepper
• 1 pan cornbread

Method

1. 1

   Remove the skin and bones from the cooked chicken.

2. 2

   Cut meat into small pieces.

3. 3

   Make a sauce, using 2 cups of the chicken stock and thickening it with the flour.

4. 4

   Saute the mushrooms in the butter.

5. 5

   Add the chicken and mushrooms to the sauce.

6. 6

   Cut the cornbread into 4-inch squares and split.

7. 7

   Cover the lower halves with some of the chicken mixture.

8. 8

   Lay on these the top crusts and cover with more of the chicken mixture.

Nutrition per serving

As published

This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 9. The excerpt below is the record exactly as published.

Dixie Chicken Shortcake 1 large chicken, cooked 2 cups chicken stock 2 tablespoons flour 1 pound mushrooms, cleaned 2 tablespoons butter, melted salt and pepper 1 pan cornbread

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