Cold Chicken Escalloped

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Mince cold chicken without the skin, wet it with gravy or hot water (gravy is best), and season with salt and pepper. To the minced meat of one chicken, put two ounces of sweet, fresh butter, cut small. Rub tin or silver scallop pans with butter, strew over the bottom powdered cracker, lay the minced chicken in, strew cracker over the top, and bake in a hot oven long enough to brown the top. Serve with celery or pickle.