Creme De Volaille Recipe
Ingredients
| 3 cups chicken, picked from boiled hen | ||
| 1/2 can mushrooms, or 3/4, cup, drained | ||
| Cream sauce | 1 Cup (16 tbs) | |
| Red pepper, white pepper, salt to taste | ||
| 1 full tablespoon butter | ||
| Eggs | 3 | |
| Parsley (1/2 teaspoon, minced very fine) | ||
| 1 teaspoon onion, minced fine | ||
Directions
Grind the chicken with the drained mushrooms, mix with cream sauce [cream sauce should have 2 tablespoons flour and 2 tablespoons butter to 1 cup thin cream].
Add the tablespoon of butter and eggs; beat very hard.
Add the seasonings.
Pour into a greased mold and steam 1 1/2 hours.
To steam, place mold in a pan of hot water in oven; cover top with several layers of waxed paper or 1 layer of aluminum foil; tie string around to hold covering.
Steam at 350 degrees.
Unmold on large platter, surround with Duchess potatoes (creamed with egg added); pour over a mushroom, sweetbread or oyster sauce.
A gelatin salad mold, a green vegetable such as green peas, cake, the usual confections, and an iced punch are accompaniments.
Add the tablespoon of butter and eggs; beat very hard.
Add the seasonings.
Pour into a greased mold and steam 1 1/2 hours.
To steam, place mold in a pan of hot water in oven; cover top with several layers of waxed paper or 1 layer of aluminum foil; tie string around to hold covering.
Steam at 350 degrees.
Unmold on large platter, surround with Duchess potatoes (creamed with egg added); pour over a mushroom, sweetbread or oyster sauce.
A gelatin salad mold, a green vegetable such as green peas, cake, the usual confections, and an iced punch are accompaniments.
Chef
