Chicken Patties

Ingredients

• 1 oz. flour
• f pint milk
• 1 pint cream
• I oz. butter
• ^ teaspoouful lemon juice
• § teaspoonful salt
• A few grains cayenne
• ^ teaspoonful pepper

Method

1. 1

   Cut the chicken into small pieces, put the butter into a saucepan; when hot, fry the chicken for 3-4 minutes.

2. 2

   Add flour, milk, cream, and seasoning; simmer for 5 minutes.

3. 3

   Roll pastry out 0.25 inches thick, cut in rounds, wet a small cutter and cut halfway through the centers.

4. 4

   Roll out thin pastry for lids, paint with beaten egg, place on a baking sheet, and bake for 10-15 minutes.

5. 5

   Remove centers, fill with mixture, place lids on top, and serve.

Nutrition per serving

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 43. The excerpt below is the record exactly as published.

f pint milk 1 pint cream I oz. butter ^ teaspoouful lemon juice § teaspoonful salt A few grains cayenne ^ teaspoonful pepper Puff pastry, French (page 82) About f lb. of flour will be sufli- cient for 1 doz. patties Cut the chicken into small pieces, put the butter into a saucepan; and when quite hot, but not brown, fry in it the chicken three or four minutes, taking care the butter does not 88 become brown, then add the flour, milk, cream, and season- ing; simmer slowly five minutes. Eoll the pastry out a quarter of an inch thick, cut in rounds about 2^ inches in dia- meter, wet a small cutter about three-quarters of an inch in diameter, and cut half way through the centres ; roll out a little pastry very thin, and cut in rounds with a cutter 1 inch in diameter ; these are for lids for the patties ; paint over the top of each with a little beaten egg, place on a baking sheet, and bake 10 to 15 minutes in a hot oven ; the lids will only require about five or six minutes to bake. The patties should rise about two inches high ; when done, take a skewer and remove the centres, fill with the patty mixture, place a lid on the top of each, and serve. If there is time, it is a good plan after the patties are cut to allow them to stand half-an-hour in a cool place before baking them. Cooked chicken may be used for the above, it must be finely minced and added after the sauce is made, and only allowed to warm through after the chicken is added. No. 203. PATTIES (Lobster). 1 small lobster or ^ lb. tinned lobster 1 oz. flour 2 tablespooufuls milk ^ teaspoonful salt ^ teaspoonful lemon juice A dust of cayenne 1 oz. butter i pint cream I teaspoonful pepper A small dust of nutmeg Put the butter into a saucepan, and when dissolved add the flour, mix well, then add milk, cream, and seasoning ; stir thoroughly until quite smooth, allowing it to boil four or five minutes ; then add the lobster, which must be removed from the shell and minced ; re-heat, but do not boil. Prepare the patty cases as for chicken patties (page 87), fill with the mixture and serve. Enough for 1 dozen patties. 89 No. 204. PATTIES (Oyster). 1 score oysters i pint cream A pinch of salt A dust of cayenne 1 oz. flour

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