Minced Chicken a la Creme

Ingredients

• a can of cold chicken
• season to taste

Method

1. 1

   Make the cream sauce and season to taste.

2. 2

   Add a can of cold chicken, but not chopped.

3. 3

   Serve on toast or in a deep platter.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 27. The excerpt below is the record exactly as published.

Minced Chicken a la Creme. — Make the cream sauce and sea- son to taste. Add a can of cold chicken, but not chopped. HOW WE COOK IN TENNESSEE. 47 Serve on toast or in a deep platter. A favorite breakfast dish. Chicken Saute. — Cut up a can of chicken and pound the pieces with the potato masher till they are flat. Dust with salt and pepper, dredge with flour and fry, very slowly, in plenty of butter. Serve around a mound of mashed potatoes or green peas. Chicken Stew. — Cut up chicken as for frying, and put in a deep vessel covered with cold water; let boil, adding salt when partially done; when it is sufficiently boiled, add a generous amount of butter, salt and pepper to taste, and mix flour with the butter to thicken the right consistency; a little chopped onion (about one teaspoonful) is quite an addition. If dump- lings are wanted, add them about half hour before taking up the stew. Take biscuit dough, roll very thin, cut three inches long and two inches wide and drop them in. — Tennessee Cook Book. Creamed Chicken. — Cut up fowl in dice. Make a cream dressing of one pint milk, tablespoon butter rubbed in with teaspoon flour ; salt and pepper to taste ; let dressing come to a boil, thicken, add chicken ; if necessary add more cream to thin the dressing. Creamed chicken on toast is a nice breakfast dish. Creamed Chicken. — Boil the fowl and bone it; cut the meat into cubes; make a cream dressing of one pint of nice cream, tablespoon of butter and flour ; beat two eggs into the cream and cook. Stir in the chicken and half pint of the water in which it was boiled; add one can mushrooms and let cook a few minutes. Just before serving add a wineglass of sherry. — Eleanor Freeman Lancaster. Chicken Timbals. — Chop chicken and a few mushrooms, and cover with cream dressing. Break two eggs; beat yellows in COOK WITH GAS 48 HOW WE COOK IN TENNESSEE. with chicken and dressing, and then add beaten whites very lightly, and put on in timbal shells to steam. Serve with cream dressing. To Make Fish Timbals. — Use fish instead of chicken and serve with tomato sauce. To make this sauce take piece of butter size of an egg; put on fire in skillet with a half of an onion chopped fine ; let brown and then pour a can of tomatoes in and let simmer. Add chopped olives and season very highly. — Mrs. C. N. Harris. Jellied Chicken. — Boil a fowl or large roasting chicken until tender, putting it over in cold water and letting it cook very slowly. Eemove the skin, and cut the meat into neat pieces of nearly uniform size. Strain and clear the liquor in which the chicken was boiled, season it well, and add to it gelatine in the proportion of one tablespoonful of this to one pint of the liquid. The gelatine must first be soaked in cold water. Put a layer of chicken into the mold, arranging between the pieces of chicken slices of hard boiled egg, stoned olives and capers. Pour a little of the partially formed jelly you have made from the liquor over this, put in another layer of chicken, more jelly, and continue until the mold is filled. Set on ice until cold and hard, then turn out on a flat dish. — Cooking Club. Jellied Chicken. — Boil until tender in enough water to cover one chicken. Eemove when done and let water boil down to one quart. Cut the meat into small pieces. To the water add three-fourths of a box of gelatine soaked in a little cold water, one tablespoonful of Worcestershire sauce and salt and pepper to taste. Slice one hard boiled egg, add to the chicken and pour over the strained liquor. Mix well and put into a square mold. Set in a cool place to harden. — Miss Flournoy. Chicken Terrapin. — One cold chicken, one sweetbread, one cup- ful cream sauce, two eggs, wine glass of sherry. Chop chicken and sweetbread moderately fine, season with salt and pepper to HOW WE COOK IN TENNESSEE. 49 taste. Add the cream sauce, eggs and wine. Bake ten or fifteen minutes. — Miss Guy Leeper. Chicken Patties. — Mince fine cold chicken. Season with pep- per and salt and a little onion. Moisten with chicken gravy or cream sauce, fill scalloped shells lined with pastry and sprinkle bread crumbs on top. Put tiny pieces of butter over each one, and bake brown in a hot oven. Chicken Pie. — Cut up chicken, stew till tender, season, and thicken the gravy. Line the sides and bottom of pan with rich biscuit dough; put in the chicken, add a few lumps of butter, pepper and salt if needed. Pour over the gravy and cover with crust. Chicken Pie. — Divide the chicken into pieces at the joints, boil until partly done, or about twenty minutes, then take it out, fry two or three slices of fat salt pork and put in the bot- tom, then place the chicken on with one cup of water, two ounces of butter, one teaspoon of salt, pepper to taste and cover the top with a light crust, the same as for rich biscuit, making an incision in the center to allow steam to escape. Bake in an oven that is hotter at the top than at the bottom and when well risen and brown cover with a paper or the crust will burn before the pie is baked through. Remove fat from the water in which the chicken was boiled, thicken with a little flour, season to taste

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