XCIV
F. Ziegfeld, Jr.
LITTLE CHICKEN TARTS
Here is a dish that I am very fond of and it is really very easy to prepare. The tart molds may be purchased already made, which simplifies things somewhat if you do not want to bother with the dough, but in case you cannot get them here is the whole process and I can vouch for the results.
- 2 cups of chopped chicken (cooked) or one large can Chicken à la King
- ½ cup evaporated milk
- 2 eggs
- 1 onion
- 2 cups sifted flour
- ½ cup shortening
- ½ cup water
- 1 teaspoonful salt
- Pepper
- Parsley
- Ice water
Mix salt and flour—cut in the chilled shortening with two knives until the mixture is as fine as meal. With a broad-bladed knife stir in ice water slowly until dough clings around knife in a ball, leaving sides of bowl perfectly clean. Toss dough on floured bread board. Flour the rolling pin and roll it out very thin. Keep the pin well floured. Rub the outside of patty pans or jelly molds with a little shortening and lay dough over these smoothly, bringing it well over the edge. Bake upside down for about ten minutes in a hot oven. If Chicken à la King is used for a filling it will not require any special preparation, but if you really want to cook, and you use the cold chicken, proceed as follows:
Cut the chicken in small pieces, but do not mince. Mince onion and cook until slightly brown in a little butter. Stir in a tablespoonful of flour, add milk and water. When smooth add chicken and season to taste. When bubbling take from the fire and stir in the slightly beaten eggs. Let cool, then fill the pastry shells. The remainder of the pastry dough should have been kept in the ice box. Get it out. Roll it thin as before. Cut in round pieces to cover the tops of the tarts. Wet the edges of the tarts with cold water; press on the covers, bringing the edges well down as they shrink a bit in baking. Slit the tops before putting on. Press the edges with tines of fork. Garnish with parsley.