Chicken Pales

Ingredients

• Mince chicken that has been previously roasted or boiled
• a sauce made of half a pint of milk
• a teaspoonful of corn starch
• season with butter, about a teaspoonful
• salt to taste
• pepper to taste
• Have ready small pate pans filled with a good puff paste

Method

1. 1

   Mince the chicken and season.

2. 2

   Stir into boiling milk with corn starch to thicken.

3. 3

   Season with butter, salt, and pepper.

4. 4

   Fill small pate pans with puff paste, bake crust, fill with mixture, and brown slightly in the oven.

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 38. The excerpt below is the record exactly as published.

CHICKEN PALES: Mince chicken that has been previcusly roasted or boiled, and season well; stir into this a sauce made of half a pint of milk, into which, while boiling, a teaspooutul of corn starch has been added to thicken; season with butter, about a teaspoonful, then salt and pepper to taste. Have ready small pate pans filled with a good puff paste

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