Mrs. Fryer's Loose Leaf Cook Book

The loose-leaf cookbook, c.1917 — built to be taken apart, from the principles of cookery through fireless cooking and school lunches.

HomeVegetables › Chicken à La Crane

Chicken à La Crane

1 cup cold chicken 1 cup cream sauce 1 cup boiled mushrooms Cut the chicken into small cubes; add the mushrooms, quartered; stir all into the cream sauce; heat thoroughly and serve in patty shells or patty cups.

← Chicken à La KingChicken Patties →