Chicken and Mushroom Filling for Patty Shells (Fifteen portions)
This classic recipe from 1900 transforms simple ingredients into a rich and savory chicken and mushroom filling, perfect for serving in flaky patty shells. The creamy sauce, infused with chicken and mushroom flavors, creates a comforting and satisfying dish. This recipe is ideal for a special occasion or a comforting weeknight meal.
Ingredients
- 2 C Cooked chicken, diced
- 1/4 t Paprika
- 1 C Button mushrooms, diced
- 2/3 C Flour
- 3 T Pimentoes, cut fine
- 2/3 C Butter (or chicken fat) (Originally chicken fat. Substituted with butter for modern preference. If using chicken fat, render from chicken skin.)
- 1 t Salt
- 3 C Milk
Instructions
- 1Melt the butter (or chicken fat) in a saucepan over medium heat. Add the flour and salt, mixing thoroughly. Add 1/2 cup of milk.
- 2Cook until the mixture thickens, then remove from the heat and heat for one minute. Add 1 cup of milk and reheat. When it thickens, beat vigorously until creamy.
- 3Add the rest of the milk and cook until thicker than a vegetable white sauce. Add the chicken, mushrooms, and pimentoes. Serve hot in patty cases.
- 4To prepare the patty cases for serving, heat until hot in a moderate oven, about 350°F (175°C).