Chicken and Mushroom in Patties a la Parisienne

Ingredients

• Half pound mushrooms cut in dices
• put on stove in one cup water
• half cup sherry
• one tablespoon butter
• one heaping tablespoon flour
• half cup hot milk

Method

1. 1

   Roll puff pastry, cut into desired sizes, bake.

2. 2

   Stew mushrooms in water and sherry.

3. 3

   Cut cooked chicken into small dices, heat, and make a sauce with butter, flour, mushroom juice, and milk.

4. 4

   Fill patties with mixture and serve.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 287. The excerpt below is the record exactly as published.

Chicken and Mushroom in Patties a la Parisienne Pates de Poulet aux Champignons a la Parisienne Roll the puff pastry thin; cut with the patty cutter the size that is wanted; take one size smaller cutter and press down in the centre, so as not to cut it through. (This will form a cover when the patty is baked.) Bake in a medium oven, not too hot. When done, remove the cover and scoop out; leave until ready to fill, then heat. Filling. Half pound mushrooms cut in dices; put on stove in one cup water, half cup sherry, pepper and salt; stew for fifteen min¬ utes. Cut cooked chicken in small dices; heat between two plates; make the sauce. Sauce. One tablespoon butter; add one heaping tablespoon flour; stir on the stove in a saucepan; add juice from the mush¬ rooms; flavor with sherry, pepper, and salt ; half cup hot milk

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