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Chicken Cream

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Ingredients
  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)
Directions

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: 
Easy
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Chicken

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