Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 quart of cream
- 1 chicken of 4^ lbs
- 4 sweetbreads
- 3 lbs
- 4 large tablespoons of butter
- 5 even tablespoons of flour
- 4 onion
Directions
Mrs. James K. Cullen.
1 chicken of 4^ lbs., or 2 4 sweetbreads,
of 3 lbs. each. 1 can mushrooms.
Cook chicken and sweetbreads. When cold, cut up as for salad. Heat 1 quart of cream. In another saucepan put 4 large tablespoons of butter and 5 even tablespoons of flour. Rub to- gether until smooth ; then pour in hot cream, stirring until thick. Add *4 onion, grated. Season lightly with salt, black and red
104 Entrees.
pepper. Mix chicken, sweetbreads, and mushrooms with cream dressing; stir together, put into baking dish, cover with bread crumbs, and lumps of butter, and bake. If made without sweet- breads, use more chicken, and is quite as good.