CHICKEN CHARTREUSE (1884)
Mrs. Lincoln's Boston Cookbook (1884)
Mary Lincoln
Chicken Chartreuse
Chop very fine nine ounces, or a heaping cup, of cold cooked chicken; add the inside of two sausages, or two ounces of lean, cooked ham, chopped fine, three tablespoonfuls of powdered bread crumbs, one tablespoonful of capers, or one tablespoonful of chopped parsley, two tablespoonfuls of lemon juice or vinegar, a speck of cayenne, two eggs, well beaten, and enough hot soup stock to make it quite moist. Add salt and pepper to taste, the amount depending upon the seasoning in the sausages. The sausages may be omitted, and a larger amount of chicken used. Butter a small mould, and pack the meat in closely to within an inch of the top to allow for swelling. Put it on a trivet in a kettle, and steam three hours. If no uncooked meat be used, one hour will be sufficient. Cool it in the mould; when ready to serve, dip the mould quickly into warm water and loosen the meat around the edges with a thin knife and remove the mould. It may be served plain or moulded in jelly.
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