
A historical sandwich from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
Preserved exactly as written in the original source
Mince up fine any cold boiled or roasted chicken
put it into a saucepan with gravy, water or cream enough to soften it
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add a good piece of butter, a pinch of pepper
work it very smooth while it is heating until it looks almost like a paste
Then spread it on a plate to cool
Spread it between slices of buttered bread
Modern guidance to help you succeed with this vintage recipe
Rehydrating the minced chicken with liquid and fat creates an emulsified spread that clings to bread without falling apart. The butter adds richness and helps bind the mixture while the gradual heating allows proteins to soften without toughening. Cooling the spread before assembly prevents the butter from melting into the bread and creates a spreadable consistency similar to a rillette or pâté.
The chicken spread can be made up to 2 days ahead. Store in an airtight container in the refrigerator and let come to room temperature for 15-20 minutes before spreading for easier assembly. Do not assemble sandwiches more than 2 hours ahead as the bread will become soggy.
Store unassembled chicken spread in an airtight container in the refrigerator for up to 3 days. Assembled sandwiches are best eaten immediately but can be wrapped tightly in plastic wrap and refrigerated for up to 4 hours. The spread can also be frozen for up to 1 month; thaw overnight in the refrigerator and stir well before using.
AI-generated tips from Chef Cecil's culinary database
The chicken spread can be made up to 2 days ahead. Store in an airtight container in the refrigerator and let come to room temperature for 15-20 minutes before spreading for easier assembly. Do not assemble sandwiches more than 2 hours ahead as the bread will become soggy.
Store unassembled chicken spread in an airtight container in the refrigerator for up to 3 days. Assembled sandwiches are best eaten immediately but can be wrapped tightly in plastic wrap and refrigerated for up to 4 hours. The spread can also be frozen for up to 1 month; thaw overnight in the refrigerator and stir well before using.