Pastry with Chicken (Bouchee de Poulet) a la Napolitaine
From The Swedish, French, American cook book, 1918
Serves 8
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 294. The excerpt below is the record exactly as published.
astry with Chicken ( Bouchee de Poulet) a la Napolitaine Roll puff paste very thin ; put small tablespoons of chicken mousse that is flavored with pate de foie gras on top of the pastry; double the pastry over; cut out with a fluted biscuit cutter in half moons. Butter a baking sheet; put one piece resting on top of another in a wreath style, fastening them with little egg, turning the scalloped part of the pieces out and the half-moon side in. Cut long strips of pastry; twist it in a corkscrew style, all around; fasten it with the egg on each piece around the wreath; then take another strip of the pastry and begin on the other side and go all around the opposite way. Put in oven and bake until golden brown. Take out and sprinkle with Parmesan or American cheese; put in oven again for a few seconds. When ready, serve with green asparagus tips
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Cook this with the app: pantry check, scaling, and the assistant.