Chicken Patties

Ingredients

• a pint bowlful of the white meat of cold boiled or roasted chicken
• a can of mushrooms
• a tablespoonful of butter
• a tablespoonful of flour
• enough milk to make a sauce
• a palatable seasoning of salt
• a palatable seasoning of pepper

Method

1. 1

   Procure cooked patty cases.

2. 2

   Remove bones and skin from chicken, cut into pieces.

3. 3

   Save mushroom liquor, cut mushrooms.

4. 4

   In a saucepan, blend butter and flour, stir in mushroom liquor and milk to make a thick sauce.

5. 5

   Add chicken and mushrooms, season with salt and pepper.

6. 6

   Keep hot until ready to fill patty cases.

Nutrition per serving

As published

This recipe was extracted from Breakfasts and teas (1907) by Paul Pierce, page 2. The excerpt below is the record exactly as published.

Chicken Patties Newberg Lobster Green Peas with New Turnips Grape Fruit Sherbet Broiled Birds with Orange Salad White Custards Cannelons with Jelly Strawberries in Cream Black Coffee For a simple repast for a few persons, two relishes may be omitted, only one entree being served ; then the sherbet, the birds, and one desert, with coffee; this combination would make a most acceptable small breakfast. Blue Point Oysters, as all small oysters are called, may be used in their season, in place of the clams. Both are of much dietetic value, the clams being the most stimulating and nutritious, and the oysters the most tonic and digestible. The cold wine soup is a valuable tonic nutrient ; and each dish possesses some special value of its own. Cold Wine Soup. Wash quarter of a pound of fine sago in cold water, put it over the fire in two quarts of cold water, and boil IO Breakfasts and Teas it gently until the grains are transparent; then dissolve with it half a pound of fine sugar, add a very little grated nutmeg, a dust of cayenne, and an even tea- spoonful of salt ; when the sugar is melted add a bottle of claret, and as much cold water as is required to make the soup of an agreeable creamy consistency; cool it before serving. Angels on Horseback. This is one of the gastronomic inspirations of Urbain Dubois, the chef of the great Emperor of Germany. Remove all bits of shell from fine oysters and lay them upon a clean towel ; cut as many slices of thin bacon, about the size of the oysters ; run them alternately upon bright metal skewers, dust them with cayenne, lay the skewers between the bars of a double-wire grid-iron, and broil the "angels" over a quick fire until the bacon begins to crisp ; then transfer the skewers to a hot dish garnished with lemon and parsley, or with cresses, and send at once to table. In serving, a skewerful of "angels" is laid upon a hot plate, and the eater removes them with a fork. The success of this dish depends upon the rapidity with which it is cooked and served. Chicken Patties. The housewife is advised to procure the cooked patty cases at the baker's shops, ready to be heated and filled with the following ragout. For a dozen patties remove the bones and skin from a pint bowlful of the white meat of cold boiled or roasted chicken, and cut Breakfasts and Teas II it into one-half inch pieces. Open a can of mushrooms, save the liquor, and cut the mushrooms about the size of the chicken ; put over the fire in a saucepan a table- spoonful each of butter and flour, stir them until they are smoothly blended ; then gradually stir in the mush- room liquor and enough milk to make a sauce which should be as thick as cream after it has boiled ; add the chicken and mushrooms, a palatable seasoning of salt

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