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Chicken Pudding
Pies and Pastries

Chicken pieces, often with with ham and mushrooms. (White 1932, etc)


Original Receipt from 'Dressed Game And Poultry à La Mode' by Mrs De Salis, 1888

Chicken Pudding à la Reine.

Take the meat from a cold fowl and pound it in a mortar, after removing the skin and sinews. Boil in light stock a couple of good tablespoonfuls of rice. When it is done and has soaked up the rice, add the pounded chicken to it, with a gill of cream, pepper, and salt. If not moist enough, add a little more cream. Butter a plain mould, fill it with the rice and chicken, tie a pudding cloth [Pg 8] closely over, and put the mould into a stewpan of hot water to boil for an hour. The water should only reach about three-quarters up the mould. When done, turn it out and serve a good white mushroom sauce round it.




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