Chicken Patties
From The Gertrude Bobbitt Circle cook book, 1948
Cream Sauce: 1 tbsp butter, 1 tbsp flour, 1 cup milk, 0.5 teaspoon salt, dash of pepper. Melt the butter, being careful not to brown it. Add the flour and stir until smooth. Add the milk gradually, stirring constantly until it boils, season and use at once. Recipe by Mrs. Roy Burdette, Jr.
Presented as published in 1948. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 47. The excerpt below is the record exactly as published.
CHICKEN PATTIES 2 cups cold chicken 1 cup cream sauce Grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.