Recipes > Meat > Chicken > Chicken Patties > Chicken or Fowl Patties

Chicken or Fowl Patties


  • remains of cold roast chicken or fowl

To every 1/4 pound of meat allow

  • 2 ounces of ham
  • 3 tablespoonfuls of cream
  • 2 tablespoonfuls of veal gravy
  • 1/2 teaspoonful of minced lemon-peel
  • cayenne, salt, and pepper to taste
  • 1 tablespoonful of lemon-juice
  • 1 ounce of butter rolled in flour
  • puff paste


Mince very small the white meat from a cold roast fowl, after removing all the skin; weigh it, and to every 1/4 pound of meat allow the above proportion of minced ham. Put these into a stewpan with the remaining ingredients, stir over the fire for 10 minutes or 1/4 hour, taking care that the mixture does not burn. Roll out some puff paste about 1/4 inch in thickness; line the patty-pans with this, put upon each a small piece of bread, and cover with another layer of paste; brush over with the yolk of an egg, and bake in a brisk oven for about 1/4 hour. When done, cut a round piece out of the top, and, with a small spoon, take out the bread (be particular in not breaking the outside border of the crust), and fill the patties with the mixture.

Time: 1/4 hour to prepare the meat; not quite 1/4 hour to bake the crust.

Seasonable at any time.


Print recipe/article only


The Book of Household Management (1861).

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