Chapter XI · Hors-d’Œuvres · No. 299
299—Chicken Cream
Finely pound four oz. of cold fowl (white parts only) and add thereto two tablespoonfuls of fresh cream and two oz. of softened butter. Rub through a sieve, and finish with three tablespoonfuls of whisked cream.
N.B.—This cream ought to be made and seasoned with salt immediately before being served.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 299, p. 141. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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