Luncheon Chicken
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Archive recipe
A historic early American dish of cold cooked chicken, butter, carrot, onion and flour. Adapted from Luncheon Chicken, from The Boston Cooking-School Cook Book (1896).
Adapted from Luncheon Chicken, in The Boston Cooking-School Cook Book (1896), preserved in the Open Recipe Archive's Ye Old American Recipe Book collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/ye-old-american/recipes/luncheon-chicken.md.
The dish
3 of 10 items checked
www.gutenberg.org
3 of 10 items checked · 5 aisles
Cook butter five minutes with vegetables
Add flour and gradually the stock
Strain and add chicken dice
Season with salt and pepper
Turn on a slightly buttered platter and sprinkle with cracker crumbs
Make four nests, and in each nest slip an egg
Cover eggs with crumbs and bake in a moderate oven until whites of eggs are firm
Adapted from Open Recipe Archive · The Boston Cooking-School Cook Book (1896; archive record marked public domain). View a published recipe at Project Gutenberg (opens in a new tab)