Twentieth Century Cook Book

A Minneapolis compilation of old, new and well-tried recipes, 1901 - from amber bouillon to cooking for the sick.

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Pressed Chicken with Parsley

Pressed chicken is made of the light and dark meat of a chicken which has been boiled (in very little water), highly seasoned, moistened with the chicken liquor, and pressed into a mould which has been buttered, and decorated with slices of hard boiled eggs. Serve very cold.

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