Chicken Patties

Ingredients

• 1 pint of cream
• 1 tablespoon of cornstarch
• 1 pint of cooked chicken, chopped coarsely

Method

1. 1

   Let half the cream come to a boil in a stew pan.

2. 2

   Mix the remainder of the cream with the cornstarch and add as soon as it boils; when this thickens, take off the fire, add the chopped chicken, and season to taste with salt, white Blue Ribbon pepper, and any other seasoning liked.

3. 3

   Line patty pans or small saucers with rich pie-crust, and bake.

4. 4

   When all is cold, place a heaping spoon of the chicken on each crust and serve.

Nutrition per serving

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 24. The excerpt below is the record exactly as published.

Chicken Patties—Take 1 pint of cream, 1 tablespoon of cornstarch, 1 pint of cooked chicken, chopped coarsely

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