Skip to main content

Hot Cream-chicken Sandwich

From an old cookbook · modernised transcription
By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog] · From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Hot Cream-chicken Sandwich

Ingredients

Directions

  1. Miss Louise Dingfelder.

  2. Put slices of chicken on slices of toast. Cover with a well- seasoned white sauce made of milk, butter, flour, salt, and a dash of paprika. Serve on individual platters or plates, and garnish with potato rosettes, creamed peas, and radishes sliced down to represent roses. This makes a very nice luncheon dish.

By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog]. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes