Chicken Patties
- cold roast chicken or fowl
- 2 ounces of ham
- 3 tablespoonfuls of cream
- 2 tablespoonfuls of veal gravy
- 1/2 teaspoonful of minced lemon peel
- cayenne
- salt and pepper to taste
- 1 tablespoonful of lemon juice
- 1 ounce of butter rolled in flour
Needed: The remains of cold roast chicken or fowl; to every 1/4 pound of meat allow 2 ounces of ham, 3 tablespoonfuls of cream, 2 tablespoonfuls of veal gravy, 1/2 teaspoonful of minced lemon peel, cayenne, pepper and salt to taste, 1 tablespoonful of lemon juice, 1 ounce of butter rolled in flour; puff paste. Mince very small the white meat from a cold roast fowl, after removing all the skin; weigh it, and to every quarter of a pound of meat allow the above proportion of minced ham. Put these into a stew pan with the remaining ingredients, stir on the stove for approximately ten minutes or a quarter of an hour, taking care that the mixture does not burn. Roll out some puff paste about a quarter of an inch in thickness; line the patty pans with this, put upon each a small piece of bread, and cover with another layer of paste; brush over with the yolk of an egg, and bake in a brisk oven for about a quarter of an hour. When done, cut a round piece out of the top, and with a small spoon, take out the bread (be particular in not breaking the outside border of the crust), and fill the patties with the mixture.
Submitted by Sep 25, 2009
15 min
30 min
45 min