We
will suppose that a portion of one of
these pates has been left. Chop up the
remains of some cold bacon or ham and
some cold fowl. Add a pinch or two of
thyme, a small quantity of chopped
parsley and shalot, pepper and salt✪ Chicken-and-Ham Pates.
Take care that there is a sufficient
quantity of fat to render the whole
sufficiently moist when heated. For this
purpose it is always desirable for cooks
to take great care of the remains of cold
boiled bacon or cold fried bacon that
may come down left from the breakfast-
table. These remains of bacon fat and
lean when chopped finely are invaluable
in making kromeskies, croquettes, or
rissoles, and these enable really good
economical cooks to use up the fag-ends
of a variety of dishes. When this rich
preparation has all been mixed together
moisten with some very strong stock,
which will be a hard jelly when cold,
and let the whole set in a plate — say a
soup-plate, an inch or rather less in
depth. Cut the preparation wrhen cold
into small squares, about an inch
every way. Then take a piece of
bacon, and with a sharp knife cut off
very thin strips, if possible not thicker
than a five-pound note. Wrap the
squares nicely in this, and press the
edges of the bacon together so as to
make them adhere to the forcemeat.,
Lightly flour the whole, and then dip
them into some good batter and throw
them into some smoking hot lard. The
batter will set before the inside slip of
forcemeat has dissolved. The heat will
quickly cook the bacon, and in a very
few minuies the forcemeat itself will be
in a semi-liquid state. The batter will
soon turn a bright golden-brown colour,
and if the fat is properly hot it will not
take more than ten or twenty seconds.
Now take the kromeskies carefully out
of the frying-pan, put them in the oven
on a hot cloth to drain for a few minutes,
or on blotting paper, and serve them on
a dish with some nice bright, crisp fried
parsley✪ Kromeskies. When the kromeskie is opened
the hollow ball of batter will contain a
rich fluid forcemeat, and those who do
not understand the mysteries of the
kitchen will wonder how it was possible
to get the hot rich fluid into the batter
ball. Rissoles can be made from the
remains of any kind of cold meat, some
tinned mushrooms being always a very
great improvement. The remains of
any one of these pates, known under the
name of breakfast delicacies, will always
form a most valuable addition. One
other form of using up the remains of
chicken-and-ham pates is to make
them into sandwiches. The remains of
the pate can be mashed up with a little
butter so as to make it sufficiently moist
to spread. It can then be spread very
thin on the slices of bread (no butter
being used), as for ordinary sandwiches.
Then cut the sandwich into triangles.
For supper parties, where sandwiches
form a staple dish, chicken-and-ham
pates will be found extremely useful,
and will save the cook an immense
amount of trouble.
CHICKEN-AND-HAM, POTTED. —
Potted chicken-and-ham is somewhat
similar in flavour to chicken-and-ham
pates, and can be used for almost every
kind of purpose for which chicken-and-
ham pat6s are used. It is not quite equal
to the pates in flavour, and its consistency
is not quite so thick. Like chicken-and-
ham pat (is, it can be used by cooks to
assist in making rissoles, kromeskies,
and sandwiches, as before stated. (See
Chicken-and-Ham Pates.) As potted
chicken-and-ham can be bought in six-
Page 51 · 2 recipe records on this page
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
We will suppose that a portion of one of these pates has been left. Chop up the remains of some cold bacon or ham and some cold fowl. Add a pinch or two of thyme, a small quantity of chopped parsley and shalot, pepper and salt. Take care that there is a sufficient quantity of fat to render the whole sufficiently moist when heated. For this purpose it is always desirable for cooks to take great care of the remains of cold boiled bacon or cold fried bacon that may come down left from the breakfasttable. These remains of bacon fat and lean when chopped finely are invaluable in making kromeskies, croquettes, or rissoles, and these enable really good economical cooks to use up the fag-ends of a variety of dishes. When this rich preparation has all been mixed together moisten with some very strong stock, which will be a hard jelly when cold, and let the whole set in a plate — say a soup-plate, an inch or rather less in depth. Cut the preparation wrhen cold into small squares, about an inch every way. Then take a piece of bacon, and with a sharp knife cut off very thin strips, if possible not thicker than a five-pound note. Wrap the
squares nicely in this, and press the edges of the bacon together so as to make them adhere to the forcemeat., Lightly flour the whole, and then dip them into some good batter and throw them into some smoking hot lard. The batter will set before the inside shell of forcemeat has dissolved. The heat will quickly cook the bacon, and in a very few minuies the forcemeat itself will be in a semi-liquid state. The batter will soon turn a bright golden-brown colour, and if the fat is properly hot it will not take more than ten or twenty seconds. Now take the kromeskies carefully out of the frying-pan, put them in the oven on a hot cloth to drain for a few minutes, or on blotting paper, and serve them on a dish with some nice bright, crisp fried parsley. When the kromeskie is opened the hollow ball of batter will contain a rich fluid forcemeat, and those who do not understand the mysteries of the kitchen will wonder how it was possible to get the hot rich fluid into the batter ball. Rissoles can be made from the remains of any kind of cold meat, some tinned mushrooms being always a very great improvement. The remains of any one of these pates, known under the name of breakfast delicacies, will always form a most valuable addition. One other form of using up the remains of chicken-and-ham pates is to make them into sandwiches. The remains of the pate can be mashed up with a little butter so as to make it sufficiently moist to spread. It can then be spread very thin on the slices of bread (no butter being used), as for ordinary sandwiches. Then cut the sandwich into triangles. For supper parties, where sandwiches form a staple dish, chicken-and-ham pates will be found extremely useful, and will save the cook an immense amount of trouble.
CHICKEN-AND-HAM, POTTED. —
Potted chicken-and-ham is somewhat similar in flavour to chicken-and-ham pates, and can be used for almost every kind of purpose for which chicken-andham pat6s are used. It is not quite equal to the pates in flavour, and its consistency is not quite so thick. Like chicken-andham patés, it can be used by cooks to assist in making rissoles, kromeskies, and sandwiches, as before stated. (See Chicken-and-Ham Pates.) As potted chicken-and-ham can be bought in six-
Records on this page
Chicken-and-Ham PatesKromeskies