Chicken-and-Ham Pates

Ingredients

• a tin of chicken-and-ham pates
• some nice bright green parsley
• some cold fowl
• some cold ham
• a pinch or two of thyme
• a small quantity of chopped parsley
• a small quantity of chopped shallot
• pepper
• salt

Method

1. 1

   Open the tin of chicken-and-ham pates, turn out onto a dish, and surround with parsley.

2. 2

   Use remnants to make rissoles or kromeskies by mixing with cold fowl, ham, thyme, parsley, shallot, pepper, and salt.

3. 3

   Moisten with strong stock and set in a plate before cutting into squares.

As published

This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 50. The excerpt below is the record exactly as published.

CHICKEN-AND-HAM PATES.-Chicken- and-ham patios are a very popular form of what is known as breakfast delicacies. They are preserved in small tins, and have these great advantages — they can be kept in the house, and remain good till they are wanted, and can be always produced, when required, as a 30 CROSSE AND BLACKWELL'S spare or additional dish, which is so great a boon to housekeepers on the arrival of one or two unexpected guests. They are somewhat rich, hut of very delicate flavour. There is a slight re- semblance in the flavour of these pates to that well-known delicacy pate dc foie !/ras. These little tins of cnicken-and- ham pates should be carefully cut open, turned out whole, placed on a dish, and surrounded with some nice bright green parsley. It is a delicacy rather than a meal, and, being very rich, is generally taken in small quantities. Good housekeepers will perhaps be glad to know of a good means of using-up the fag-ends and remains of these delicacies. After one or two days, or possibly only one day, it will be found that there is only sufficient left to make it doubtful as to whether it can be put on the table again or not. These remnants of pates are, however, invaluable to really good cooks. Chicken-and-ham patds are really a very rich forcemeat, and with the addition of a little cold fowl, cold ham, cold tongue, or, indeed, the re- mains of almost any kind of cold meat, will very greatly assist the cook in making a nice dish of rissoles or kromeskies. 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

Cook this with the app: pantry check, scaling, and the assistant.