Chicken Chartreuse
Public Domain Recipes ()

Chicken Chartreuse

Ingredients

Directions

  1. 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.
  2. Cover and cook in steamer for 45 minutes.
  3. Serve with it a tomato sauce; pour a little of the sauce on the dish around the form, not over it.

Other Information

Author: Person.Clara Bow Contributor: Organization.Photoplay Magazine, Person.Carolyn van Wyck

Source: Photoplay's Cook Book (1927-01-01)

Category: Meat, Main Dish

Measure: avoirdupois

Ingredient: chicken, salt, parsley, tomato juice, onion juice, egg, pepper, rice

Equipment: measuring cups, measuring spoons, stove

See Also

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