Chicken Patties

Ingredients

• 6 patty cases
• 2 oz. cooked chicken
• 1 oz. ham
• 6 mushrooms
• 1 gill thick white sauce
• Pepper
• salt
• cayenne
• a few drops of lemon juice
• 1 tablespoonful cream

Method

1. 1

   Have the puff pastry made; roll it out 0.5 inch in thickness, cut it in rounds, and lay on a wet tin.

2. 2

   Brush over the tops with beaten egg, and mark the centres with a smaller cutter.

3. 3

   Bake in a hot oven till well risen and firm, twenty to twenty-five minutes.

4. 4

   Remove the lids, scoop out any soft pastry inside, and dry off in the oven.

5. 5

   Cut the chicken and ham into neat pieces; put them in a pan with the sauce, mushrooms, and seasonings, and heat thoroughly.

6. 6

   Add the cream, and fill the patty cases with the mixture.

Nutrition per serving

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 15. The excerpt below is the record exactly as published.

CHICKEN PATTIES. 6 patty cases. 2 oz. cooked chicken. i „ „ ham. 6 mushrooms. 1 gill thick white sauce. Filling. Pepper, salt, cayenne, a few drops of lemon juice. 1 tablespoonfnl cream. Have the puff pastry made ; roll it out ^ inch in thickness, cut it in rounds, and lay on a wet tin. Brush over the tops with beaten egg, and mark the centres with a smaller cutter. Bake in a hot oven till well risen and firm, twenty to twenty-five minutes. Remove the lids, scoop out any soft pastry inside, and dry off in the oven. Filling. — Cut the chicken and ham into neat pieces ; put them in a pan with the sauce, mushrooms, and seasonings, and heat thoroughly. Add the cream, and fill the patty cases with the mixture. N.B. — The mixture used must be very thick. Sweetbread or veal may be substituted for the chicken. [ 70 ] PIGEON VOL-AU-VENT 1 large vol-au-vent case. 1 Ib. cooked pigeon. 2 fresh tomatoes. 4 „ mushrooms. Pepper, salt, and cayenne. gill thick Espagnole sauce. Sherry. Have the puff pastry made ; roll it out ^ inch in thickness, and cut it out with a large oval cutter. Proceed as for patties, and bake about half an hour till firm at the sides. Remove the soft pastry inside and dry off in the oven. Filling. — Cut the mushrooms in small pieces and fry in butter till tender. Add them to the sauce with the tomatoes sliced, the pigeon cut in small pieces, the wine, and the seasonings. Heat thoroughly, place in the prepared vol-au-vent case, and serve it hot. [ 71 J KIDNEYS A LA THURINGIAN. 3 sheep’s kidneys. 1 teaspoonful chopped ham. 1 teaspoonful chopped mush- room. 1 teaspoonful chopped onion. ^ oz. butter. 2 tablespoonfuls sherry. ^ gill tomato sauce. 1 ,, Espagnole sauce. Pepper, salt, and cayenne. Dishing. — Potato puree and green pea puree. Garnish. — Carrot and button mushrooms. Skin and wash the kidneys and cut them in two. Dip them in the ham, mushroom, and onion mixed together, and saut^ them in the butter. Add the wine, reduce a little, then add the sauces and seasonings, and stew till tender, about one hour. Put the two purges into a forcing bag and pipe a neat border on a hot entree dish. Lay the kidneys on the border and put a mushroom head on each. Garnish with the carrot cut in fancy shapes, and pour the sauce round. [ 72 ] CHAUD-FROID OF CHICKEN. 1 cooked chicken. | 3 g^lls white chaud-froid sauce. Decoration. — Truffle, chilli or encumber skin, chervil or cress. Dishing. — Salad, mayonnaise, chopped aspic jelly, crimped cucumber. Cut the chicken in neat joints, remove the skin, and chop off the ends of the bones ; lay the joints on a rack and coat several times with the chaud-froid sauce. Decorate with neatly cut pieces of truffle, cucumber skin, etc., and a little chervil or cress. Pour over all a little cold liquid aspic jelly and set aside to firm. Have a bed of mayonnaise salad on an entree dish and arrange the joints of chicken neatly on it. Decorate with chopped jelly, crimped cucumber, etc. MUTTON CUTLETS EN CHAUD-FROID. h bones small cutlet mutton. | ^ pintwhite chaud-froid sauce. Decoration. — Truffle, chilli, etc. Dishing. — Salad. Chopped aspic jelly. I Trim the cutlets roughly and braise or fry them till cooked. Press lightly till firm, and trim further. Coat with the chaud-froid sauce. [ 78 ] decorate, and glaze with aspic. Dish on salad or a border of aspic, and decorate to taste with chopped aspic and salad. ;Note.— If deshed, the cutlets may be farced with potted chicken, liver farce, foie-gras, etc., before being coated. Any colour of chaud- froid sauce may be used. MEDALLIONS OF CHICKEN. 2 oz. cooked chicken. I „ „ ham. Pepper, salt, cayenne. ^ gill cream, i „ aspic. 2 chopped mushrooms. 1 teaspoonful chopped truffle. 6 rounds of cooked ham. IJ gill chaud-froid sauce. Decoration. — Cucumber, chervil, etc. 6 slices of tomato. Chopped aspic jelly. Put the chicken and ham twice through a mincer and pound well. Add the mushrooms, truffle, seasonings, and liquid aspic. Have the cream lightly beaten and stir in the chicken mixture. Put into medallion moulds. When set, turn out, and place each on a round of ham. Coat the medallions with the chaud- froid sauce, decorate and glaze. Dish on slices of tomato, artichoke bottoms, etc. Decorate with chopped aspic jelly. [ ] TIMBALE FROIDE A LA TOULOUSE. Lining fw Mould. — Aspic jelly, truffle, cucumber, etc. Cream Lining. — 2 tablespoonfuls cream

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