ksul-uasc-mscc219_035

Potates Patties with Creamed Chicken

Press hot mashed potatoes into a buttered
pan making it about 3/4 an inch deep.
After it is cold cut into rounds with fancy
cuttered dipped in cold water.
Stamp out the centers from half the rounds
to form rings. Place the ring on top of
a patty set all on a buttered pan. Brush
with the yolk of an egg beaten and
diluted with a buttermilk.
Put into the oven to become hot and
browned delicately.
Fill with creamed chicken or veal

Brown Sauce

Heat 1 cup of stock. Blend together one
tablespoon each of butter and flour. Add
the hot stock 2 cloves, 1 bay leaf, 1 level teaspoon
each of chopped onion and parsley.
Cook for a few minutes.
Strain and serve hot with cameton
of beef or beef roulette.

Potates Patties with Creamed Chicken

Press hot mashed potatoes into a buttered
pan making it about 3/4 an inch deep.
After it is cold cut into rounds with fancy
cuttered dipped in cold water.
Stamp out the centers from half the rounds
to form rings. Place the ring on top of
a patty set all on a buttered pan. Brush
with the yolk of an egg beaten and
diluted with a buttermilk.
Put into the oven to become hot and
browned delicately.
Fill with creamed chicken or veal

Brown Sauce

Heat 1 cup of stock. Blend together one
tablespoon each of butter and flour. Add
the hot stock 2 cloves, 1 bay leaf, 1 level teaspoon
each of chopped onion and parsley.
Cook for a few minutes.
Strain and serve hot with cameton
of beef or beef roulette.