Chicken Cream

Preparation info

  • Difficulty


  • 4


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • ½ lb. raw chicken
  • 1 egg pt. coating Béchamel sauce
  • pt. double cream
  • salt and pepper
  • 1 pt. pouring Béchamel sauce


  • Truffles or mushrooms


Brush 1 large mould (approx. 5 in. diameter, 3–4 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. Béchamel sauce. Dish the cream, pour some sauce over. Garnish with truffles or mushrooms. Serve remainder of sauce in a sauce-boat.