Escalloped Chicken

Ingredients

• 1 pint of milk
• 1 beaten egg
• a little salt
• a little pepper

Method

1. 1

   Cut cold boiled potatoes into irregular pieces; remove all the meat from a cooked chicken and cut it into small pieces; make a sauce of 1 pint of milk and 1 beaten egg, seasoned with a little salt and pepper; put a layer of the meat in a pudding-dish, then a layer of potatoes, and sauce to cover them; another layer of meat and potatoes, and cover the whole with cracker crumbs, moistened with melted butter; bake 1/2 an hour.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 115. The excerpt below is the record exactly as published.

ESCALLOPED CHICKEN.— Cut cold boiled potatoes into irreg- ular pieces; remove all the meat from a cooked chicken and cut it into small pieces; make a sauce of 1 pint of milk and 1 beaten egg, seasoned with a little salt

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