Little Patties a la Reine

Ingredients

• very light puff paste
• the breast of chicken
• tongue
• truffles
• mushrooms
• white sauce

Method

1. 1

   Make some little patties with very light puff paste, and fill them with the following mixture: the breast of chicken, tongue, truffles, and mushrooms, all chopped small and just warmed in white sauce.

Nutrition per serving

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 83. The excerpt below is the record exactly as published.

mushrooms and croutons round them if sauce is served in the same dish. CHICKEN, CUT UP. I, 4, LEGS ; 2, 3, BACK ; 5, 8, WINGS ; 6, /, BREAST; 9, lO, PINIONS. Chicken Cream. Pound the breast of an old hen in a marble mor- tar ; add half a pint of double cream while pounding ; 200 POULTRY. pepper and salt to taste. Pass through a hair sieve, and work in another half pint of cream. Garnish a plain mould with tongue or ham and truffles, pour in the mixture, and steam for an hour very slowly. Serve with truffle or mushroom sauce, or a clear, but not watery brown sauce, or a puree of ham sauce. Cigarettes a la Reine. Make a forcemeat with the cooked white meat of chicken, chopped truffles, and white sauce. This forcemeat must be solid enough when cold to be placed in thin paste rolled to the length and breadth of a cigar. The rolls are lightly coated with very fine breadcrumbs, and fried a golden tint. It is im- portant that the outer coat should be crisp, and that the a la reine forcemeat should melt in the mouth. These cigarettes are to be sent up on a napkin, arranged in cross bars, two and two. The forcem.eat may be made of oysters instead of chicken. Chicken Souffles. These can be made with any kind of cooked poultry, game, or even meat, or with brains. The neatest arrangement for sending them to table is to have a supply of thin white china souffle cases, which will stand the oven. The chicken or other material is to be pounded with good stock or sauce, and passed through a tamis, the yolk of three or more eggs to be beaten and stirred in, and then the whites to be beaten and CHICKEN MAYONNAISE. 201 Stirred in. Fill the souffle case, or cases, and bake for ten minutes, or till the top rises and turns a golden colour. Tomato souffles are made in a similar manner. Care must be taken to get rid of the watery part of the tomato before mixing with the eggs. Chicken Mayonnaise. Roast a chicken, and be sure that it is well done. Cut it up into suitable joints ; prepare four hard- boiled eggs by cutting them in quarters ; slice up a lettuce, and arrange the joints of chicken neatly upon it high in the centre ; strew olives, anchovies, capers, and gherkins, cut into small pieces, over the chicken. Mask the whole with a mayonnaise sauce, so that nothing be seen but the mayonnaise. Have sixteen pieces of white hearts of lettuce, and arrange these in a border round alternately with the sixteen pieces of hard-boiled ^g^. Beetroot should never be used in a mayonnaise. Little Patties a la Reine. Make some little patties with very light puff paste, and fill them with the following mixture : — The breast of chicken, tongue, truffl^es, and mush- rooms, all chopped sm.all and just warmed in white sauce. Serve themi on a napkin. Fillets of Chicken or Supreme de Volaille. To make a dish of fillets of chicken, four or six chickens and a tongue are required. The fillets are 202 POULTRY. taken from the breast and the best part of the wing A good deal of dexterity is required to make the most of the breast and to obtain fillets of nearly equal size and thickness, and cutlet-shaped, so as to dress in a circle alternately with pieces of tongue of the same shape and of a bright red colour. The fillets are placed in a smite pan, w^ith clarified butter under them and buttered paper over. They must not be allowed to get brown in cooking. Each fillet must then have a coating of ' Supreme sauce,' and then the fillets and pieces of tongue are to be dressed in a circle. Truffles

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