Patties a la Heine
From The Dudley book of cookery and household recipes, 1909
Can be served as an entree or in a travelling luncheon basket.
Presented as published in 1909. 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 Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 22. The excerpt below is the record exactly as published.
PATTIES A LA HEINE Make some half-puff paste and line some little cases with it. Fill them with some minced chicken, which has been prepared the day before in some very good white sauce well seasoned, and mixed with a little finely minced tongue. When the paste is cold, fill your tins with the mince and place a paste cover over each. Press the edges well all round and make a small fluting with a knife. Wash them over in egg wash
Cook this with the app: pantry check, scaling, and the assistant.