Spaghetti Baskets of Chicken and Mushrooms a la Hammond
From The Swedish, French, American cook book, 1918
Serves 1
Serve as an entree for dinner or luncheon.
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 280. The excerpt below is the record exactly as published.
Spaghetti Baskets of Chicken and Mushrooms a la Hammond Corbeilles de Poulet en Spaghetti, aux Champignons, a la Hammond Cook spaghetti or macaroni in water and some salt until soft but not too well done; cut round slices of raw turnips with the fluted biscuit cutter; stick toothpicks all around near the edge — an odd number, from fifteen to seventeen, according to the size of the turnip; thread the spaghetti in and out in a basket style until the toothpicks are all covered. Put on each toothpick a pea and small piece of carrot alternately and then put in a pan of boiling water; cover with another pan, tightly, and put on top of stove; THE SWEDISH, FRENCH, AMERICAN COOK BOOK 191 let simmer for about fifteen to twenty-five minutes — until ready to serve, then fill with the chicken champignon filling. Filling. Cut the breast of a chicken and the same amount of cooked mushrooms in small dices; put on a plate and cover, then put in oven to get hot. Make a sauce from one tablespoon butter, two tablespoons flour, half cup chicken broth, half cup mushroom juice, and one cup boiling milk
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Cook this with the app: pantry check, scaling, and the assistant.