Pâtés of Turkey or Chicken

Ingredients

• Prepare a good light puff-paste
• six to eight ounces of cooked turkey or chicken
• three to four ounces of cooked ham or tongue
• a few preserved mushrooms
• 1 ounce of butter
• three-quarters of an ounce of flour
• not quite half a pint of stock and milk
• salt
• pepper
• grated nutmeg
• a tiny pinch of cayenne
• a tablespoonful of cream
• a teaspoonful of lemon-juice

Method

1. 1

   Make small patty cases from puff-paste.

2. 2

   Mince turkey or chicken, ham, and mushrooms.

3. 3

   Melt butter, stir in flour, add stock and milk, boil while stirring, then strain and add minced meat.

4. 4

   Season and let stew gently.

5. 5

   Reheat patty cases, fill with mixture, garnish with parsley, and serve hot or cold.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 330. The excerpt below is the record exactly as published.

Pates of Turkey or Chicken. — Prepare a good light puff-paste, and make some small patty cases ; a convenient plan is to order as many patty cases as may be needed from the confectioner. Any good shop will be able to supply them at a few hours’ notice. The cases, whether home-made or ordered from the confectioner, must be empty, i.e. the soft portion must be removed from the centre of the pastry. To make the mixture for filling proceed as follows : Mince (not too finely) six to eight ounces of cooked turkey or chicken, free from bone, skin, and sinew (a little cooked veal may be mixed with it if needed), three to four ounces of cooked ham or COLD DISHES OF MEAT, POULTRY, AND GAME 393 tongue, and a few preserved mushrooms cut into dice. Melt an ounce of butter in a small stewpan, stir in three-quarters of an ounce of flour, blend this over the fire without browning, then gradually add not quite half a pint of stock and milk. Allow it to boil whilst stirring. Cook for ten minutes, then strain, and add the minced meat &c. Season with salt, pepper, grated nutmeg, and a tiny pinch of cayenne, also add a tablespoonful of cream and a tea- spoonful of lemon-jui

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