Gold Chicken Escaloped

Name: Gold Chicken Escaloped
Ingredients: Mince cold chicken without the skin; two ounces of sweet, fresh butter; wet it with gravy or hot water; strew over the bottom powdered cracker; strew cracker over the top

From La cuisine creole, 1885

Serve with celery or pickle.

Presented as published in 1885. 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

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 29. The excerpt below is the record exactly as published.

GOLD GHIGKEN ESGALOPED. Mince cold chicken without the skin, wet it with gravy or hot water (gravy is best), and season with sait and pepper. To the minced méat of one chicken, put two ounces of sweet, fresh butter, eut small. Rub tin or silver scallop pans with butter, strew over the bottom- powdered cracker, lay the minced chicken in, strew cracker over the top

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