Chicken Pate

Ingredients

• i£ cups cold chopped chicken
• 1 egg
• 1 teaspoon minced parsley
• Pepper and salt
• $ cup butter
• 3 tablespoons flour
• 1$ cups hot water

Method

1. 1

   Melt the butter, add the flour and seasonings and gradually pour on the hot water.

2. 2

   Boil five minutes, add the chicken, parsley and egg chopped fine.

3. 3

   Let it come to a boil and while hot put a spoonful into hot pate shells.

4. 4

   Serve on a platter and garnish with parsley or blanched celery tops.

As published

This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 45. The excerpt below is the record exactly as published.

CHICKEN PATE i£ cups cold chopped chicken 1 egg 1 teaspoon minced parsley Pepper and salt $ cup butter 3 tablespoons flour 1$ cups hot water

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