Chicken Cadillac
Party Eats, published in 1923, provides this creamy appetizer recipe that combines chicken, ham, and delicate asparagus in a rich, velvety roux. Roux, a thickening agent made from equal parts cooked flour and fat, is widely used in sauces, soups, stews, and gravies. This smooth base is seasoned simply with a hint of salt and pepper. The addition of cooked asparagus brings a subtle freshness to the dish. Easy to prepare, this recipe is ideal for a cozy family dinner or a casual brunch buffet. We recommend serving this dish with toast points or crackers.
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- ¾ cup cold cooked chicken
- ¼ cup cold cooked ham
- 1 cup cooked asparagus
- ½ teaspoon salt
- ¼ teaspoon pepper
Melt the butter, add flour, and when smooth add milk. Then add chicken and ham cut in small dice, and the asparagus cut in small pieces. Just before serving add the seasonings.