Mrs Beetons Poultry and Game Revisited
Chicken or Fowl Patties
Leftover Cold Roast Chicken or Fowl
To Every 110g (4oz) of Meat allow:
Medium Puff Paste, or Good Short Crust
50g (2oz) Ham, minced
25g (1oz) Butter Rolled in Flour
3 tbsp Cream
2 tbsp Veal Gravy
1 tbsp Lemon Juice
½ tsp Lemon Peel, minced
Salt, Pepper and Cayenne, to taste
Mince white meat very finely, after removing all the skin.
Weigh it and to every 110g (4oz) of chicken or fowl, add the above proportion of minced ham.
Put into a saucepan with the remaining ingredients, stir over the heat for 10 or 15 minutes, taking care that the mixture does not burn.
Roll out some puff pastry about 5mm (¼ inch) in thickness.
Line the patty pans with pastry, put small piece of bread on each and cover with another layer of pastry.
Brush with the yolk of an egg and bake in a brisk oven for about 15 minutes.
When done, cut a round piece out of the top and with a small spoon.
Remove the bread (be particular in not breaking the outside border of the crust) and fill the patties with the mixture.
Time: 15 minutes to prepare the meat, not quite 15 minutes to bake the crust.
Seasonable at any time.
CHICKEN OR FOWL PATTIES
928. INGREDIENTS - The remains of cold roast chicken or fowl; to every 1/4 lb. of meat allow 2 oz. of ham, 3 tablespoonfuls of cream, 2 tablespoonfuls of veal gravy, 1/2 teaspoonful of minced lemon-peel; cayenne, salt, and pepper to taste; 1 tablespoonful of lemon-juice, 1 oz. of butter rolled in flour; puff paste.
Mode - Mince very small the white meat from a cold roast fowl, after removing all the skin; weigh it, and to every 1/4 lb. of meat allow the above proportion of minced ham. Put these into a stewpan with the remaining ingredients, stir over the fire for 10 minutes or 1/4 hour, taking care that the mixture does not burn. Roll out some puff paste about 1/4 inch in thickness; line the patty-pans with this, put upon each a small piece of bread, and cover with another layer of paste; brush over with the yolk of an egg, and bake in a brisk oven for about 1/4 hour. When done, cut a round piece out of the top, and, with a small spoon, take out the bread (be particular in not breaking the outside border of the crust), and fill the patties with the mixture.
Time - 1/4 hour to prepare the meat; not quite 1/4 hour to bake the crust.
Seasonable at any time.
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