Chicken and Mushroom Filling for German Patties

Ingredients

• 8 mushrooms
• 2 cups cold cooked chicken, cut in dice
• 3 tablespoons butter
• 3 tablespoons flour
• 1 cup cream
• 1 cup chicken stock
• 4 cup finely cut celery
• 1 tablespoon lemon juice
• Salt and Pepper
• Salt and Pepper

Method

1. 1

   Clean mushrooms, sauté in butter, add flour and chicken stock.

2. 2

   When boiling, add chicken and celery.

3. 3

   Just before serving, add cream, egg yolks, lemon juice, and seasonings.

4. 4

   Heat and serve in German patty cases.

Nutrition per serving

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 65. The excerpt below is the record exactly as published.

CHICKEN AND MUSHROOM FILLING FOR GERMAN PATTIES. 8 mushrooms 2 eups cold cooked chicken, 3 tablespoons butter cut in dice 3 tablespoons flour - $ cup cream 1 cup chicken stock Yolks 2 eggs 4 cup finely cut celery 1 tablespoon lemon juice Salt and Pepper Clean mushrooms; peel caps, break in halves and sauté in butter five minutes; then add flour, chicken stock, and, when boiling point is reached, add chicken and celery. Just before serving, add cream, egg yolks, lemon juice, and seasonings. Heat very hot and serve in German patty cases or Swedish timbales. CROWN OF LAMB. Select parts from two loins containing ribs, scrape flesh from bones between ribs, as far as lean meat and trim off backbone. Shape each piece in a semi-circle, 242 iWhat to Have for Dinner. having ribs outside, and sew pieces together to form a crown. Place on rack in dripping pan, rub with salt, and dredge meat and bottom of pan with flour. Wrap each bone in a thin strip of fat salt pork, and cover top with a piece of buttered paper. Roast in a hot oven one and one-fourth hours, basting with fat in pan every fifteen minutes. Place meat on hot serving dish, remove pork from bones and garnish bones with paper frills. Fill centre of crown with green peas and surround with fried potato balls. ‘A crown of lamb may be ordered to be prepared at the market. GREEN PEAS. Open one can peas, put in purée strainer, pour over three quarts cold water, and let stand one-half hour. Put in sauce pan, with four tablespoons butter, and one- half teaspoon, each, sugar and salt. Bring to boiling point, and serve very hot. FRIED POTATO BALLS. Wash and pare large potatoes, and shape into small balls, using a French vegetable cutter. Soak in cold water, one hour, drain and dry on a towel. Fry in deep fat until well browned, and soft throughout, the time required being about ten minutes. Drain on brown paper, and sprinkle with salt. ROASTED PIGEONS. Clean, stuff and truss pigeons. Place on rack in drip- ping pan, sprinkle with salt and pepper and dredge birds and bottom of pan with flour. Put a short stalk Company and Formal Dinners.. 243 of celery on each breast and cover with a thin slice of fat bacon. Place in hot oven, and, when well browned, reduce heat and baste. Continue basting every ten minutes until birds are cooked, using one-fourth cup butter melted in one-half cup boiling water. STUFFING. Shell and blanch chestnuts, cook in boiling salted water until soft, and drain. Pound in a mortar with the marrow from a marrow bone and add one teaspoon galt, one-eighth teaspoon pepper, two tablespoons milk, and one-fourth cup cracker crumbs. _ GRAPE FRUIT SALAD. Select long green peppers, cut in halves, lengthwise, remove seeds, and fill with grape and fruit pulp, celery and apple, both finely cut, and pecan nut meats, broken in pieces; using half as’ much, each, of celery and apple as grape fruit and allowing three nut meats to each case. Arrange on lettuce leaves and garnish with Mayonnaise Dressing. CABINET PUDDING. Cream three tablespoons butter, add four tablespoons sugar, the yolks of two eggs well beaten, grated rind one-half lemon, and one tablespoon lemon juice. Re-. move the crust from one-half a five-cent loaf and crumb. Add three-fourths cup milk, one-third cup citron, finely cut, and whites two eggs, beaten stiff. Combine mix- tures. Soak macaroons in Sherry wine to cover. Line a melon mould with bread mixture, cover with soaked macaroons and so continue until all is used, having 244 What to Have for Dinner. last layer of bread mixture. Cover closely, and steam two and one-half hours. Remove from mould and serve with WHITE WINE SAUCE. Mix one-half cup sugar, one-half tablespoon corn- starch, grated rind and juice of one-half lemon, yolks of two eggs, slightly beaten, and one cup white wine. Place sauce pan containing mixture, over range, and stir constantly until boiling point is reached; then add whites of eggs, beaten until stiff. COFFEE ICE CREAM. 4 cup ground coffee 1} cups sugar 1 cup milk 1 quart cream Yolks 4 eggs English walnut meats, 4 teaspoon salt finely chopped 3 tablespoons brandy Scald milk with coffee and add gradually to egg yolks slightly beaten and mixed with sugar and salt. Cook over hot water until mixture thickens, then add one cup cream

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