Chicken or Fowl Patties

Ingredients

• The remains of cold roast chicken or fowl
• to every 1/4 lb. of meat
• 2 oz ham
• 3 tablespoonful cream
• 2 tablespoonful veal gravy
• 1/2 teaspoonful minced lemon-peel
• cayenne
• salt, and pepper to taste
• 1 tablespoonful lemon-juice
• 1 oz butter rolled in flour
• puff paste

Instructions

1. Mince very small the white meat from a cold roast fowl, after removing all the skin; weigh it, and to every 1/4 lb. of meat allow the above proportion of minced ham.
2. Put these into a stewpan with the remaining ingredients, stir over the fire for 10 minutes or 1/4 hour, taking care that the mixture does not burn.
3. Roll out some puff paste about 1/4 inch in thickness;
4. line the patty-pans with this, put upon each a small piece of bread, and cover with another layer of paste; brush over with the yolk of an egg, and bake in a brisk oven for about 1/4 hour.
5. When done, cut a round piece out of the top, and, with a small spoon, take out the bread (be particular in not breaking the outside border of the crust), and fill the patties with the mixture.