Reference > Farmer's Cookbook > SOUP GARNISHINGS AND FORCE-MEATS > Chicken Custard
  Royal Custard Noodles  
CONTENTS · BIBLIOGRAPHIC RECORD

Chicken Custard

Chop cooked breast meat of fowl and rub through sieve; there should be one-fourth cup. Add one-fourth cup White Stock and one egg slightly beaten. Season with salt, pepper, celery salt, paprika, slight grating nutmeg, and few drops essence anchovy. Turn mixture into buttered mould, bake in a pan of hot water until firm; cool, remove from mould, and cut in small cubes.


CONTENTS · BIBLIOGRAPHIC RECORD
  Royal Custard Noodles  
 
Loading
Click here to shop the Bartleby Bookstore.

Shakespeare · Bible · Strunk · Anatomy · Nonfiction · Quotations · Reference · Fiction · Poetry
© 1993–2014 Bartleby.com · [Top 150] · Subjects · Titles · Authors