Small Patties à la Reine
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
This is a very elegant side dish.
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 113. The excerpt below is the record exactly as published.
Small patties à la reine. Barbue aux fines herbes. Brill with mixed herbs. Civet de chevreuil. Civet of roebuck. Poularde rôtie. Roast pullet. Chicorée à la crème. Purée of chicory and cream. Timbale de poires. Timbale of pears. Small patties à la reine. Roll some light paste five times, keep it about half an inch thick, cut out some very small patties, glaze with yolk of egg, and bake; when done, scoop out the centres, and fill with finely-chopped breasts of chicken, which have been cooked in rich béchamel sauce
Cook this with the app: pantry check, scaling, and the assistant.