Recipes > Meat > Chicken > Chicken Chartreuse

Chicken Chartreuse


  • 1 cupful of cooked chicken minced very fine
  • 1 teaspoonful of chopped parsley
  • 1/2 teaspoonful of onion juice
  • 1/4 teaspoonful of salt
  • 2 tablespoonfuls of tomato juice
  • 1 beaten egg
  • dash of pepper


Mix the chicken with the parsley, onion juice, salt, tomato juice, egg, and pepper. Grease well a charlotte russe or pudding mold; line it one inch thick with boiled rice. Fill the center with the chicken mixture, and cover the top with rice, so the chicken is entirely encased, and the mold is full and even. Cover and cook in steamer for forty-five minutes. Serve with it a tomato sauce; pour a little of the sauce on the dish around the form, not over it.


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The Century Cook Book (1901).

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