Chicken in Pancake

Ingredients

• Take the remains of a cold roast fowl
• four ounces of onion
• four ounces of turnip
• one of celery
• half an ounce of meat glaze
• two tablespoonfuls of minced cooked ham or tongue
• two good-sized pancakes not too thickly

Method

1. 1

   Pick meat from the fowl, break up the carcass, and simmer with stock, onion, turnip, celery, herbs, pepper, and salt.

2. 2

   Strain, thicken with butter and flour, and add egg yolk and lemon juice.

3. 3

   Mince the fowl and mix with the sauce.

4. 4

   Make pancakes, layer with bacon and mince, fold, brush with egg, and bake until browned.

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 23. The excerpt below is the record exactly as published.

hree ounces of onion, a bunch of parsley, saltspoonful of mignonette pepper, and a teaspoonful of spiced salt, into a stew- pan ; cover with water or milk and water, boil and simmer for half an hour, straining into a clean saucepan. Arrange the fillets in a shallow pan — a sautJ'pa.w with an upright rim will do. Cover them with the broth, boiling hot, and then simmer for twelve or fourteen minutes. Take out the fillets, put them upon a hot dish, and cover them up. Save the broth. Now take a dozen sauce oysters, put them with their beards intact into a saucepan, strain their own liquid over them through muslin, for it often contains some atoms of shell, and if insufficient to cover them add as much broth as will suffice for that purpose, cold : put over a low fire, and heat up gradually : the moment signs of boiling show themselves, stop ; strain off the liquid from the oysters, add it to the rest of the fish broth, and thicken it. Trim the beards off the oysters, divide each one in halves, and finish in this way ; Arrange the fillets on a dish that CHICKEN IN PANCAKE. 53 will stand the oven, which should be buttered and sprinkled with chopped parsley ; over the surface of the fillets put the cut-up oysters, mask the whole with the sauce, and set it in the oven for three or four minutes, just to heat thoroughly ; serve in the same dish placed upon a napkin and garnished with parsley. Seasoning and lemon-juice should be added at discretion. Take the remains of a cold roast fowl, and pick off all the remaining meat you can ; remove the skin from these pieces and put them aside. Breakup the carcase, and throw it, 3- CJtnken with all fragments of skin and bone, and the giblets of the fowl if previously saved, into a stew- pan, with as much stock as will cover the whole : bring the broth to the boil, and add four ounces each of onion and turnip, one of celery, sweet herbs, pepper, and salt, and simmer the contents of your pan as long as you can, finally adding half an ounce of meat glaze and a sherry-glass of chablis. Now strain it, remove all fat that may rise, and thicken it with butter and flour, reduce the sauce a little, take it off the fire, and stir in the yolk of a raw egg beaten up with the squeeze of half a lemon. Let the sauce get cold. Now make the nicest mince you can of the cold fowl, diluting it with the cold sauce, and adding two tablespoonfuls of minced cooked ham or tongue and the same of cooked mushrooms. Next make two good-sized pancakes not too thickly

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