Pates of Turkey or Chicken

Ingredients

• six to eight ounces of cooked turkey or chicken
• three to four ounces of cooked ham or tongue
• an ounce of butter
• three-quarters of an ounce of flour
• not quite half a pint of stock and milk
• a tablespoonful of cream
• a teaspoonful of lemon juice

Method

1. 1

   Prepare puff paste and patty cases.

2. 2

   Mince turkey or chicken, ham, and mushrooms.

3. 3

   Make a sauce with butter, flour, stock, and milk, then combine with minced meat.

4. 4

   Fill patty cases and serve.

Nutrition per serving

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 53. 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. The cases 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, freed from bone, skin and sinew (a little cold veal may be mixed with it if needed), three to four ounces of cooked ham or 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, etc. Season with salt, pepper, grated nutmeg and tiny pinch of cayenne ; also add a tablespoonful of cream and a teaspoonful of lemon juice

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