Chicken Patties

Ingredients

• half a pint of stock
• 2 ounces of lean ham chopped fine
• a spoonful of butter
• one of flour
• fill up with cream

Method

1. 1

   Cut the white meat of a chicken into small pieces.

2. 2

   Place stock and ham in a saucepan and let simmer.

3. 3

   Mix butter and flour.

4. 4

   Boil the broth to about half its original quantity; strain into a half-pint measure and fill up with cream.

5. 5

   Stir this into the flour and butter; when thick, add the chicken.

6. 6

   Keep at boiling point for five or six minutes; set aside to cool; when cold, fill the patty-cases; garnish with parsley.

Nutrition per serving

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 11. The excerpt below is the record exactly as published.

CHICKEN PATTIES Cut the white meat of a chicken into small pieces. Place in a saucepan half a pint of stock and 2 ounces of lean ham chopped fine ; let simmer. Mix a spoonful of butter and one of flour. Boil the broth to about half the original quantity ; strain into a half-pint PIES AND PATTIES 43 measure and fill up witK cream

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