Chicken Cream

Preparation info

  • 4

    helpings
    • Difficulty

      Easy

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

  • ½ lb. raw chicken
  • 1 egg pt. coating

Method

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,