Chicken Patties with Puree a la Reine
From The thorough good cook, 1895
Serves 8
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 121. The excerpt below is the record exactly as published.
Chicken Patties with Puree a la Reine. Take eight or ten dariole moulds and line them with paste, fill them Avith trimmings of paste, cut tops of the ENTREES. 209 same paste, rub them over with the yolks of eggs, bake them and then take out the inside. Cut off all the white meat from two roasted fowls, pound in a mortar until it can be passed though a fine hair-sieve ; then reduce some Bechamel, or white sauce, which should be well flavoured with mushrooms, mix the chickening with the sauce, and season it before you fill the patties
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.