Chicken or Fowl Patties

Ingredients

• the remains of cold roast chicken
• two ounces of ham
• three tablespoonfuls of cream
• two tablespoonfuls of veal gravy
• one-half tablespoonful of minced lemon-peel
• one tablespoonful of lemon-juice
• one ounce of butter
• cayenne
• salt
• pepper
• some puff-paste

Method

1. 1

   Mince the chicken and mix with ham, cream, gravy, lemon-peel, cayenne, salt, and pepper in a stewpan.

2. 2

   Stir over heat for 10-15 minutes.

3. 3

   Line patty-pans with puff-paste, fill with the mixture, cover, brush with egg yolk, and bake for about 15 minutes.

As published

This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 284. The excerpt below is the record exactly as published.

Chicken or Fowl Patties. — Take the remains of cold roast chicken or fowl ; to every quarter of a pound of meat allow two ounces of ham, three tablespoonfuls of cream, two tablespoonfuls of veal gravy, one-half tablespoonful of minced lemon-peel ; cayenne, .salt and pepper to taste ; one tablespoonful of lemon-juice, one ounce of butter rolled in flour; puff-paste. Mince very small the white meat from a cold roast fowl, after removing all the skin ; weigh it, and to every quarter of a pound of meat allow the above proportion of minced ham. Put these into a stewpan with the remaining ingre- dients, stir over the fire for ten or fifteen minutes, taking care that the mixture does not burn. Roll out some puff-paste

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