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Chicken Cream

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  Raw chicken 1⁄2 Pound
  Egg 1
  Bechamel sauce 1⁄8 Pint (Coating)
  Double cream 1⁄8 Pint
  Bechamel sauce 1 Pint (Pouring)
  Truffles/Mushrooms 1⁄2 Cup (8 tbs) (For Garnish)

Brush 1 large mould (approx.
5 in diameter, 5—4 in deep) with clarified butter.
(Individual moulds may be used if preferred.) Chop and pound chicken until smooth, add egg and coating sauce gradually, sieve, if desired, very smooth.
Whip cream stiffly, fold into mixture, season.
Put mixture into prepared mould, cover with buttered paper, steam gently until firm—25 to 30 min Meanwhile, make 1 pt Bechamel sauce.
Dish the cream, pour some sauce over.
Garnish with truffles or mushrooms.
Serve remainder of sauce in a sauce-boat.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1430 Calories from Fat 942

% Daily Value*

Total Fat 106 g162.7%

Saturated Fat 22.9 g114.7%

Trans Fat 0 g

Cholesterol 424.8 mg141.6%

Sodium 2000.2 mg83.3%

Total Carbohydrates 49 g16.2%

Dietary Fiber 2.9 g11.8%

Sugars 26.1 g

Protein 75 g149.1%

Vitamin A 33.7% Vitamin C 13.2%

Calcium 73.2% Iron 22.7%

*Based on a 2000 Calorie diet

Chicken Cream Recipe