Chicken, or Ham and Veal patés

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

For the paté filling

white of the chicken ↝ Chicken, breast, boneless, skinless, raw [Poultry Products]
the most delicate part of veal already dressed ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
sufficient white sauce ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]
truffles
morels ↝ Mushrooms, morel, raw [Vegetables and Vegetable Products]
mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]

For the second variation

white of a chicken or veal ↝ Chicken, breast, boneless, skinless, raw [Poultry Products]
some ham or tongue ↝ Ham [Cold cuts and cured meats]
a little broth ↝ Soup, broth [Soups, broth-based]
a good white sauce, such as is used for pheasants ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]

Instructions (6)

Cut up into small dice some of the white of the chicken, or the most delicate part of veal already dressed.
Take sufficient white sauce, with truffles, morels, and mushrooms, and heat it up to put in the patés.
When ready, pour it amply into them, and serve up hot.

Another variation

Take the white of a chicken or veal, cut it up in small dice.
Do the same with some ham or tongue.
Warm it in a little broth, and take a good white sauce, such as is used for pheasants, and heat it up thoroughly.

Original Text

Chicken, or Ham and Veal patés.

Cut up into small dice some of the white of the chicken, or the most delicate part of veal already dressed; take sufficient white sauce, with truffles, morels, and mushrooms, and heat it up to put in the patés. When ready, pour it amply into them, and serve up hot.

Another.

Take the white of a chicken or veal, cut it up in small dice; do the same with some ham or tongue; warm it in a little broth, and take a good white sauce, such as is used for pheasants, and heat it up thoroughly.

Notes

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