Chicken Chartreuse
Ingredients
- 1 cup cooked chicken, minced very fine
- 1/4 teaspoon salt
- 1 teaspoon chopped parsley
- 2 tablespoon tomato juice
- 1/2 teaspoon onion juice
- 1 beaten egg
- dash of pepper
- boiled rice, .
Directions
- Grease a charlotte russé or pudding mold, lining it one inch thick with fill the center with the chicken mixture, and cover the top with rice so that the chicken is entirely covered and the mold is full and even.
- Cover and cook in steamer for 45 minutes.
- Serve with it a tomato sauce; pour a little of the sauce on the dish around the form, not over it.
Other Information
Author: Clara Bow
Contributor: Photoplay Magazine, Carolyn Van Wyck
Source: Photoplay's Cook Book (1927-01-01)
Ingredients: chicken, salt, parsley, tomato juice, onion juice, egg, pepper, rice
Equipment: measuring cups, measuring spoons, stove
See Also
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Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Meat
Ingredients: tomato soup, ground beef, rice, celery, egg, sugar, parsley, onion, shortening, cabbage, lemon, salt, pepper
Equipment: measuring cups, measuring spoons, knife, saucepan, stove
Chicken Loaf
Author: Stout State College Home Economics Club
Source: Stout's Favorites (1955-01-01)
Category: Meat
Ingredients: chicken, bread crumb, rice, pimento, chicken stock, egg, salt, pepper
Equipment: measuring spoons, measuring cups, knife, egg, pan, oven, stove
Lahma B'baed (Meat Tube With Eggs)
Author: Soad Mansour, Layla Risk, Suzy Grindi
Source: Festival of American Folklife: Egyptian Recipes (1976-01-01)
Category: Meat
Ingredients: ground beef, salt, pepper, onion, parsley, bread crumb, egg
Equipment: measuring cups, measuring spoons, bowl, baking pan, oven, knife
Beef Pot Pie
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Meat
Ingredients: flour, salt, egg, beef, onion, potato, parsley, pepper
Equipment: measuring cups, measuring spoons, knife, pot, stove, rolling pin
Chicken Corn Soup
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Soup
Ingredients: chicken, celery, water, onion, corn, egg, salt, pepper, rivel
Equipment: measuring cups, measuring spoons, knife, stove, pot
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove