Puffs with Chicken, &c.

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)
Instructions (12)
  1. Chop breast of fowl, lean ham, and half an anchovie.
  2. Add a small quantity of parsley, lemon peel, and eschallots, cut very fine, with a little cayenne and pounded mace.
  3. Put them into a stewpan with a ragout spoonful of benshamelle.
  4. Set them over a fire for five minutes.
  5. Put the mixture on a plate and let it cool.
  6. Roll out puff paste thin.
  7. Cut the paste into square pieces.
  8. Place some of the mixture on the paste pieces.
  9. Fold the paste over the filling.
  10. Use a jagger iron to shape them like a puff.
  11. Fry them in boiling lard.
  12. Serve them up with fried parsley underneath.
Original Text
Puffs with Chicken, &c. Chop breast of fowl, lean ham, and half an anchovie; then add a small quantity[112] of parsley, lemon peel, and eschallots, cut very fine, with a little cayenne and pounded mace. Put them into a stewpan with a ragout spoonful of benshamelle, set them over a fire for five minutes; then put the mixture on a plate, and when cold roll out puff paste thin, cut it into square pieces, put some of the mixture on them, fold the paste, run a jagger iron round to make them in form of a puff, fry them in boiling lard, and serve them up with fried parsley under.
Notes
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