Puff-Paste Patties Filled with Chicken Ragout

Ingredients

• 1 small young chicken
• 1 Vz qts. of water
• 2 tbsps. of butter
• % cup sweet cream
• Juice of % lemon
• % wineglassful of white wine
• % pt. can champignons
• % lb. very cold fresh butter
• % lb. flour
• Vi pt. very cold water
• 1 tbsp. of strong brandy

Method

1. 1

   The chicken is prepared well and cooked until tender in 1.5 qts. of salt water, then cut up into very small pieces.

2. 2

   Melt the butter, stir in the flour, fill up with chicken broth, add cream and wine, cook till it thickens, put in the chopped champignons and the meat, season with salt and pepper, fill hot into the ready baked patties.

3. 3

   Bake in moderately hot oven for about 10 minutes and serve immediately.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 43. The excerpt below is the record exactly as published.

PUFF-PASTE PATTIES, FILLED WITH CHICKEN RAGOUT. Quantity for 6 Persons. 1 small young chicken Salt 1 Vz qts. of water For the Gravy. 2 tbsps. of butter % cup sweet cream 2 tbsps. of flour Juice of % lemon Chicken broth Salt % wineglassful of white wine 1 pinch of white pepper % pt. can champignons The Paste. % lb. very cold fresh butter 1 tbsp. of strong brandy % lb. flour % of an egg Vi pt. very cold water

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