CHICKEN PANADA.





Boil a chicken till rather more than half done in a quart of water,
take of the skin, cut off the white parts when cold, and pound it to
a paste in a mortar, with a small quantity of the liquor it was boiled
in, season with salt, a little nutmeg, and the least piece of lemon
peel; boil it gently, and make it with the liquor in which the fowl
has been boiled of the required consistency. It should be rather
thicker than cream.





CHICKEN ON BISCUIT. MRS. H. T. VAN FLEET. CHICKEN PAPRIKA WITH RICE facebooktwittergoogle_plusredditpinterestlinkedinmail

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