Chicken Cream
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
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A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
- two tablespoonfuls of fresh cream
- two oz. of softened butter
- three tablespoonfuls of whisked cream
- three tablespoonfuls of mustard
Method
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- Finely pound four oz.
- of cold fowl (white parts only) and add thereto two tablespoonfuls of fresh cream and two oz.
- of softened butter.
- Rub through a sieve, and finish with three tablespoonfuls of whisked cream.
- N.B.—This cream ought to be made and seasoned with salt immediately before being served.
- 299a—MUSTARD SAUCE WITH CREAM Put three tablespoonfuls of mustard in a bowl with a little salt, pepper, and a few drops of lemon-juice.
- Mix the whole and add, little by little, the necessary quantity of very fresh cream.
Plating
Cookware for this recipe
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Mixing bowl
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Whisk
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Sieve