Chicken Rissoles

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
For the rissoles
For the pastry cases
Instructions (7)
  1. Mince finely the remains of cold chicken with a slice of onion.
  2. Make a little sauce, stirring smoothly one ounce of fresh butter into a tablespoonful of flour, and pouring half a pint of boiling milk into it.
  3. Return it to the saucepan and allow it to boil (a double saucepan is best for all milk cooking); it will then thicken.
  4. Put the chicken into it, with a pinch of salt.
  5. Make some deep light pastry cases and put a thick finger of larded bread into each till the pastry is cooked.
  6. If the top edge of the pastry is moistened with a little milk, the lid can be easily removed when cooked.
  7. Put the chicken mixture into the cases after removing the bread, replace the top, and serve very hot, in a meat dish.
Original Text
Chicken Rissoles Mince finely the remains of cold chicken with a slice of onion. Make a little sauce, stirring smoothly one ounce of fresh butter into a tablespoonful of[Pg 101] flour, and pouring half a pint of boiling milk into it. Return it to the saucepan and allow it to boil (a double saucepan is best for all milk cooking); it will then thicken; put the chicken into it, with a pinch of salt. Make some deep light pastry cases and put a thick finger of larded bread into each till the pastry is cooked. If the top edge of the pastry is moistened with a little milk, the lid can be easily removed when cooked. Put the chicken mixture into the cases after removing the bread, replace the top, and serve very hot, in a meat dish.
Notes
Edited the original text to exclude junk.