Good Chicken Patties from Modern Cookery for Private Families by Eliza Acton
Raise the white flesh entirely from a young undressed fowl, divide it once or twice, and lay it into a small clean saucepan, in which about an ounce of butter has been dissolved, and just begins to...
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Stove
Ingredients
- fowl
- salt
- butter
- cayenne
- mace
- partridges
- pheasants
- white part
- veal
- game
- espagnole
- brown gravy
- chicken
- white sauce
- crusts
- strong gravy
- mushrooms
- breasts
- turkeys
- fowls
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