Recipes > Meat > Chicken, or Ham and Veal patÚs, another

Chicken, or Ham and Veal patÚs, another

Instructions

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.

Source

The Lady's Own Cookery Book (1844).

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