Title: Chicken Truffles
Categories: Poultry Chicken Mushroom Historic
Yield: 1 Batch

1	cn	Mushrooms, chopped, or about half a pint, if fresh
		Water
1	lb	Cooked chicken, finely chopped
1	ts	Flour
1	tb	Butter
		Seasonings, as desired
		Toast

Cover the mushrooms with water, and boil for 5 minutes. Skim out the mushrooms into a hot dish, and you should have about a cup of liquid left in the pan. Thicken this with a teaspoon of flour, a tablespoon of butter and season well. Add the chicken and mushrooms; heat, and stir well. Serve on small pieces of toast.

This recipe dates from 1916.

1 RODACK, Jaine Forgotten Recipes Wimmer Brothers Memphis, TN

MM Format by John Hartman Thanksgiving 1996 Indianapolis, IN

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