Good Chicken Patties

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (16)
Alternative fillings
Instructions (14)
  1. Raise the white flesh entirely from a young undressed fowl, divide it once or twice, and lay it into a small clean saucepan.
  2. In the saucepan, dissolve about an ounce of butter and just begin to simmer.
  3. Strew in a slight seasoning of salt, mace, and cayenne.
  4. Stew the chicken very softly indeed for about ten minutes, taking every precaution against its browning.
  5. Turn the chicken and butter into a dish with its own gravy, and let it become cold.
  6. Mince the cold chicken with a sharp knife.
  7. Heat the minced chicken, without allowing it to boil, in a little good white sauce (which may be made of some of the bones of the fowl).
  8. Fill ready-baked patty-crusts, or small vol-au-vents with the mixture just before they are sent to table.
Alternative Baking Method
  1. Alternatively, stew the flesh only just sufficiently to render it firm.
  2. After it is minced and seasoned, mix it with a spoonful or two of strong gravy.
  3. Fill the patties and bake them from fifteen to eighteen minutes.
Optional Addition
  1. It is a great improvement to stew and mince a few mushrooms with the chicken.
Alternative Fillings
  1. The breasts of cold turkeys, fowls, partridges, or pheasants, or the white part of cold veal, minced, heated in a béchamel sauce, will serve at once for patties.
  2. They may also be made of cold game, heated in an Espagnole, or in a good brown gravy.
Original Text
GOOD CHICKEN PATTIES. (ENTRÉE.) Raise the white flesh entirely from a young undressed fowl, divide it once or twice, and lay it into a small clean saucepan, in which 360about an ounce of butter has been dissolved, and just begins to simmer; strew in a slight seasoning of salt, mace, and cayenne, and stew the chicken very softly indeed for about ten minutes, taking every precaution against its browning: turn it into a dish with the butter, and its own gravy, and let it become cold. Mince it with a sharp knife; heat it, without allowing it to boil, in a little good white sauce (which may be made of some of the bones of the fowl), and fill ready-baked patty-crusts, or small vol-au-vents with it, just before they are sent to table; or stew the flesh only just sufficiently to render it firm, mix it after it is minced and seasoned with a spoonful or two of strong gravy, fill the patties, and bake them from fifteen to eighteen minutes. It is a great improvement to stew and mince a few mushrooms with the chicken. The breasts of cold turkeys, fowls, partridges, or pheasants, or the white part of cold veal, minced, heated in a béchamel sauce, will serve at once for patties: they may also be made of cold game, heated in an Espagnole, or in a good brown gravy.
Notes
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