Petit Patties of Chicken and Ham

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (12)

for the patties

puff paste
a bit of crumb of bread the bigness of a dice ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

for the filling

the white meat of dressed fowl
lean ham ↝ Pork, fresh, leg (ham), whole, separable lean only, raw [Pork Products]
an eschallot chopped fine
a spoonful of consumé of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
a little cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
salt ↝ Salt, table, iodized [Spices and Herbs]
cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (11)

Sheet the pans with puff paste.
Put a bit of crumb of bread the bigness of a dice in each.
Cover them with more paste.
Trim round the pan.
Wash the tops of the paste with egg.
Bake the patties of a light colour.
When they are to be served up take out the bread.
Mix all the ingredients for the filling together over a fire.
Boil them for five minutes.
Fill the patties with it.
Serve them up very hot.

Original Text

Petit Patties of Chicken and Ham.

Sheet the pans with puff paste, and put a bit of crumb of bread the bigness of a dice in each; then cover them with more paste, trim round the pan, wash the tops of the paste with egg, and bake the patties of a light colour. When they are to be served up take out the bread, have ready the white meat of dressed fowl, lean ham, an eschallot chopped fine, a spoonful of consumé of veal, a little cream, flour, salt, cayenne, and lemon juice, a small quantity of each.[99] Mix all the ingredients together over a fire, boil them for five minutes, fill the patties with it, and serve them up very hot.

Notes

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