Chicken Patties

Ingredients

• one or two boiled chickens
• tablespoon butter
• a pint white sauce
• juice of half a lemon
• beaten yolks of two eggs

Method

1. 1

   Pick meat from boiled chickens, season, and simmer with white sauce.

2. 2

   Fill heated patty shells with the mixture.

3. 3

   Optionally, add cream and lemon juice before serving.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 462. The excerpt below is the record exactly as published.

Chicken Patties, — Pick meat from one or two boiled chickens, cut into long strips then across into small dice. Put in sauce- pan, seas.on with wnite pepper or cayenne, a grating of nutmeg, the ]uice of half a lemon, salt and tablespoon butter. Pour over it a pint white sauce to each pint chicken, gently simmer at back of range or on a brick on top of range till time to serve ; then fill heated Patty Shells with it. Or add to the diced meat from one chicken a cup each cream and the broth it was cooked in, butter size of an egg mixed with tablespoon flour and simmer gently until it begins to thicken ; add beaten yolks of two eggs

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