Veal or Chicken Fladeln

Ingredients

• cold chicken
• small, rather thick, pancakes
• cream
• grated cheese
• grated ham
• grated yolk of egg

Method

1. 1

   Take some cold chicken, mince and season highly.

2. 2

   At least six hours before they are wanted, make some small, rather thick, pancakes, which must be cooked only on one side.

3. 3

   Just before dinner, cut those into neat squares or rounds about the size of a small saucer.

4. 4

   Fill with mince, as in turnovers.

5. 5

   Egg, crumb, and fry.

6. 6

   This can be varied many ways by making the fladeln with sauces, or by egging and crumbing these and then frying in boiling fat.

Nutrition per serving

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 184. The excerpt below is the record exactly as published.

Veal or Chicken Fladeln.— Take some cold chicken, mince and season highly. At least six hours before they are wanted make some small, i-atlier thick, pancakes, which must be cooked only on one side. Just before dinner cut those into neat squares or rounds about the size of a small saucer. Fill with mince, as in turnovers. Egg, crumb, and fry. This is a German variety of kromeskys. It can be varied many ways by making the fladeln with sauces, or by egging and crumbing these and then frying in boiling fat. For instance, cut two heart-shaped pieces of pancake, dust over with grated cheese, make into a sandwich with a mince of chicken made with cream, egg, crumb, and fry. Brush a little licjuid glaze over one side, dip in grated ham ; the other in grated yolk of egg

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