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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 Cassyjean - Torrington, CT Sep 25, 2009 15 min 30 min 45 min

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