Chicken or Sweetbreads with Mushrooms

In Ramikins

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • ½ cup mushrooms
  • 2 cups chicken or
  • Sweetbreads, diced
  • 2 tablespoons butter
  • 2 tablespoons flour
  • ½ cup milk, cream or
  • Mushroom liquid
  • ½ cup chicken or
  • Sweetbread liquid
  • Salt, pepper and ginger
  • 2 tablespoons chopped almonds, 1 teaspoon chopped parsley


Blanch the almonds, drain the mushrooms. Take equal parts of cold, boiled chicken or sweetbreads, diced and mushrooms. Heat butter, add flour and gradually one cup of hot liquid, milk or cream with mushrooms and chicken or sweetbread liquid. Boil until smooth, add seasoning and almonds and parsley.

Place in ramikins or in large pudding dish with buttered crumbs on top and brown in the oven.

If ramikins are used set them in a dish of hot water to prevent cracking.