Cabbage salad and fresh boiled potatoes go nicely with it.
No. 7—PUFF PASTE PATTIES, FILLED WITH CHICKEN RAGOUT.
Quantity for 6 Persons.
- 1 small young chicken
- Salt
- 1½ qts. of water
For the Gravy.
- 2 tbsps. of butter
- 2 tbsps. of flour
- Chicken broth
- ½ wineglassful of white wine
- ½ cup sweet cream
- Juice of ½ lemon
- Salt
- 1 pinch of white pepper
- ½ pt. can champignons
The Paste.
- ½ lb. very cold fresh butter
- ½ lb. flour
- 1 tbsp. of strong brandy
- ½ of an egg
- ¼ pt. very cold water
Preparation: The chicken is prepared well and cooked until tender in 1½ qts. of salt water, then cut up into very small pieces.
The Gravy: Melt the butter, stir in the flour, fill up with chicken broth, add cream and wine, cook till it thickens, put in the chopped champignons and the meat, season with salt and pepper, fill hot into the ready baked patties. Then bake in moderately hot oven for about 10 minutes and serve immediately.