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Classic
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page 196
press the forcemeat towards the sides and bottom of the mould to form a hollow,
into which fill a tablespoonful of the ragout prepared as directed in the
receipt mentioned (No. 7). Then spread enough of the forcemeat over the top to
completely cover the ragout, cover each patty with a piece of buttered paper and
stand them in hot water, which should not come higher than half the depth of the
mould, for 1/2 hour before serving. To cook the patties until they are done the
water should not be more than boiling hot, and the vessel in which they stand
must be covered. After turning them out of the moulds, put a round slice of
truffles or beef tongue on each patty. Serve after the soup with or without a
sauce.
40. Baked Chicken Patties. Take the tenderest parts of 2 baked Spring chickens,
chop finely and mix with 4 tablespoonfuls of thick Bechamel sauce aud the yolks
of 6 eggs; if the mass should be too thick add a little cream, and if too thin,
bread crumbs; fill into small buttered cups. Stand in a double kettle, leaving
them there until done and firm, which will take about 20 minutes, then turn them
out, cover with a crab sauce and serve.
41. Talleyrand Patties. Butter a lot of small patty moulds and line with
truffles cut in the shape of noodles, and beef tongue slices. Mince remnants of
baked chickens together with a few stewed mushrooms, some bacon and a little
boiled ham, mix this with a few eggs, salt, pepper, nutmeg, bread crumbs and
spread the interior of the moulds thickly with this forcemeat. Fill the center
with a thick mushroom ragout which is prepared by stewing small mushrooms in
butter and meat broth until done, cutting veal sweetbreads into cubes aud
Seating both in brown meat gravy. Spread a layer of forcemeat over the ragout,
then cook the patties in a double boiler for 1/2 hour, turn them out of the
moulds, cover with Madeira sauce and serve.
Meat pies and patties are not adapted for the sickroom, because they are too
rich and not easily digestable.
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