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Saturday, August 3

Noodle ring with creamed chicken

Noodles
½ pound
Mushrooms, chopped
8 ounces
Eggs, beaten well
3 whole +
1 yolk
Milk
1 cup +
1 cup +
2 tablespoons
Salt

Pepper, freshly ground

Ketchup
2 tablespoons
Cheddar, grated
1 cup
Worcestershire sauce
½ teaspoon
Chicken, cooked, shredded
2 cups
Butter
2 tablespoons
Flour
2 tablespoons
Parsley
1 tablespoon
  1. Preheat the oven to 350°F; butter a ring mold. 
  2. Cook the noodles al dente, and drain; set aside. 
  3. Combine the whole eggs, 1 cup of milk, salt, pepper, ketchup, cheese, and Worcestershire sauce in a bowl. 
  4. Toss in the noodles and mushrooms, transfer to the ring mold, and then bake for 45 minutes in a hot water bath. 
  5. Unmold carefully onto a large platter. 
  6. Meanwhile, melt the butter in a saucepan, and stir in the flour. 
  7. Whisk in 1 cup of milk gradually, and continue whisking until bubbly, and then whisk 1 minute more. 
  8. Season with salt and pepper. 
  9. Add the parsley and chicken, and cook until the sauce is thoroughly hot again. 
  10. Beat the yolk with 2 tablespoons of milk, and then add of the chicken mixture. 
  11. Cook for 2 minutes, stirring constantly. 
  12. Pour into the noodle ring, and serve.
Recipe from The Victory Cookbook, Wartime Edition, circa 1942.

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