Chicken Patties

Ingredients

• the remains of cold roast chicken
• 2 oz. of ham
• 3 tablespoonfuls of cream
• 2 tablespoonfuls of veal gravy
• 1/2 teaspoonful of minced lemon peel
• 1 tablespoonful of lemon juice
• 1 oz. of butter rolled in flour
• cayenne to taste
• salt to taste
• pepper to taste
• puff paste

Method

1. 1

   Mince the chicken and mix with ham and other ingredients in a stewpan, stirring over heat for 10-15 minutes.

2. 2

   Roll out puff paste, line patty pans, fill with mixture, cover, brush with egg yolk, and bake for about 15 minutes.

3. 3

   Cut tops and fill with mixture.

Nutrition per serving

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 37. The excerpt below is the record exactly as published.

Chicken Patties. Needed: The remains of cold roast chicken or fowl; to every ]^ lb. of meat allow 2 oz. of ham, 3 tablespoonfuls of cream, 2 tablespoonfuls of veal gravy, Yz teaspoonful of minced lemon peel, cayenne, salt and pepper to taste, i tablespoonful of lemon juice, 1 oz. of 56 Poultry and Game butter rolled in flour; puff paste. Mince very small the white meat from a cold roast fowl, after removing all the skin; weigh it, and to every quarter of a pound of meat allow the above proportion of minced ham. Put these into a stewpan with the remaining ingredients, stir over the fire for 10 minutes or a quarter of an hour, taking care that the mixture does not burn. Roll out some puff paste about a quarter of an inch in thickness; line the patty pans with this, put upon each a small piece of bread, and cover with another layer of paste; brush over with the yolk of an igg^ and bake in a brisk oven for about a quarter of an hour. When done, cut a round piece out of the top, and with a small spoon, take out the bread (be particular in not break- ing the outside border of the crust), and fill the patties with the mixture. Koast Pigeons. Clean and stuff the birds, and pack in rows in a drip- ping pan, dredge with salt and pepper, and a little flour,spread over then with a knife half a teacup of butter, Pigeons on Toast. and pour in the pan a teacupful of water, put in a brisk oven and baste often. No definite time can be given for roasting. Young plump birds will roast in from one-half to three-quarters of an hour. Note. — Pigeons, to be good, should be eaten fresh (if kept a little, the flavor goes off), and they should be drawn as soon as killed. Cut off the heads and necks, truss the wings over the back, and cut off the toes at the first joint; previous to trussing, they should be carefully cleaned, as no bird requires so much washing. Quail on Toast. Pick and clean the quail, split down the back, season with salt and pepper and baste with melted Poultry and Game 57 butter while broiling over a clear fire; it takes from twelve to eighteen minutes to broil quail. Have ready as many slices of nicely buttered toast as you have birds, place a bird on each slice and serve at once. Quail on Toast No. 2. Clean, singe, and draw the quail; wash well, and put inside the bird three oysters and a lump of butter the size of a small hickory Quail on Toast. ii"t, put in a dripping pan and sprinkle with salt and pepper, and spread a little butter on each one, put in a hot oven and roast for ten or twelve minutes. Toast as many slices of bread as you have quails, and slip a slice under each one, baste with butter and the gravy formed by the roasting birds, put back in the oven and roa.t five minutes longer, and serve hot. If the toast is liable to break up, use a tin shovel in removing the quail from the dripping pan to the platter. This is a most delicious way to cook small birds of any kind. Koast Goose. Parboil the goose in salt and water for half an hour, fill with stuffing, and roast as you would chicken. Roast Duck. f Roast duck as direct e d for Goose Ready for Cooking, chicken. A nice stuffing for duck is made of mashed potatoes, seasoned with salt, a lump of butter, and a chopped onion. Stewed Duck and Peas. You need the remains of cold roast duck, 2 oz. of butter, 3 or 4 slices of lean ham or bacon, i tablespoonful of flour, 2 pints of thin gravy, a small bunch of green onions, 3 sprigs of parsley, 3 cloves, i pint of young green peas, cayenne and salt to taste

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