Friday, February 26, 2016

Recipes by Clara Bow: Chicken Chartreuse; Vanilla Marlow

Clara Bow's Chicken Chartreuse

For Filling:
2 cups cooked chicken breast, chopped fine
1/2 teaspoon onion juice
1 tablespoon minced parsley
1 large egg (beaten)
2 tablespoons tomato juice
Salt (dash)
Pepper (dash)

For mold:
2 cups rice, cooked al dente
3 tablespoons butter
2 cups tomato sauce

Mix filling ingredients together.

Grease mold heavily with butter. Line mold with 1 inch of rice.

In the center, place chicken mixture. Top with rice so that it is even. Place in steamer. Steam 45 minutes. Unmold on top of tomato sauce.

Clara Bow's Vanilla Marlow

40 marshmallows
2 cups milk
2 tablespoons pure vanilla extract
1 pint whipping cream

Put the marshmallows and milk over hot water and steam until the mixture has melted. Add the vanilla and allow to cool. When sufficiently cold and showing signs of stiffening, combine it with the stiffly-beaten cream. Pour into trays and allow to freeze without stirring.

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