Dresden Patties

Ingredients

• Slices of Bread two inches thick
• One ounce of Flour
• One and a half ounce of Butter
• Half a pint of Stock
• Half a pound of Veal
• Half a pound of Ham
• One Egg
• Lemon Juice
• A little Milk
• some Bread-crumbs

Method

1. 1

   Cut slices of bread two inches thick and stamp them out with a round cutter, leaving a bottom.

2. 2

   Cut a little lid for each case.

3. 3

   Dip in milk, let dry, egg and breadcrumb cases and lids, and fry until light brown in boiling fat.

4. 4

   Make a sauce of flour, butter, and stock, season with lemon juice, pepper, and salt.

5. 5

   Chop veal and ham, stir into the sauce until hot; fill each patty-case with this mixture and place a lid on top.

6. 6

   Serve garnished with fried parsley.

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 53. The excerpt below is the record exactly as published.

Dresden Patties. Ingredients. Slices of Bread two inches thick. One ounce of Flour. One and a half ounce of Butter. Half a pint of Stock. Half a pound of Veal. Half a pound of Ham. One Egg. Lemon Juice. A little Milk, and some Bread-crumbs

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