Molded Chicken and Asparagus Sauce

Ingredients

• one chicken
• small onion
• bay leaf
• one-half cup bread crumbs
• dash of cayenne pepper
• one-third teaspoon curry powder
• one tablespoon minced parsley
• the well-beaten yolks of three eggs
• one-half pint rich milk
• the cooked tips of three bunches of asparagus

Method

1. 1

   Boil chicken with onion, salt, and bay leaf until tender.

2. 2

   Grind the meat, mix with bread crumbs, cayenne, curry, parsley, and egg yolks.

3. 3

   Bake in buttered cups in hot water for 15 minutes.

4. 4

   Make a cream sauce with flour, butter, and milk, adding asparagus.

5. 5

   Unmold chicken and pour sauce around it.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 148. The excerpt below is the record exactly as published.

OLDED CHICKEN AND AS- PARAGUS SAUCE. (Original.) Mrs. A. L. Parsons. -^Boil gently one chicken until very tender, adding small onion, salt and bay leaf; take from bones and run through meat grinder: then add one-half cup bread crumbs, dash of cayenne pepper, one-third teaspoon curry pow- der and one tablespoon minced parsley, and lastly the well-beaten yolks of three eggs, with enough chicken broth to make quite moist. Bake fifteen minutes in a good oven in buttered cups set in a pan of hot water. While baking make a plain cream sauce of flour one tablespoon, the same of butter stirred into one-half pint rich milk; to this add the cooked tips of three bunches of aspara- gu

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