—234—
No. 36—CHICKEN PATTIES.
Quantity for 6 Persons.
Ingredients and preparation are the same as given under Chapter 6, No. 7, Puff Paste Patties.
No. 37—PIGEON PIE, ENGLISH STYLE.
Quantity for 6 Persons.
Ingredients and preparation are given in No. 14, Chapter 6.
No. 38—GOOSE LIVER PIE.
Quantity for 6 Persons.
Ingredients and preparation are given in No. 25, Chapter 6, Goose Liver Pie.
No. 39—PHEASANT PIE.
Quantity for 6 Persons.
Ingredients and preparation are given under No. 37, Chapter 6, Pheasant Pie.
No. 40—PIE MADE FROM GROUSE, HAZELHEN, SNOWHEN, SNIPE, QUAIL, PARTRIDGE.
Quantity for 6 Persons.
Ingredients and preparation are given under No. 39, Chapter 6.
No. 41—COLD GAME PIE.
Venison, Doe, Boar, Rabbit.
Quantity for 6 Persons.
Ingredients and preparation are given under No. 11, Chapter 7, Cold Game Pie.
No. 42—RABBIT PIE.
Quantity for 6 Persons.
Ingredients and preparation are given under No. 32, Chapter 7, Rabbit Pie.
No. 43—OYSTER PATTIES.
Quantity for 6 Persons.
Ingredients and preparation are given under No. 57, Chapter 8, Fish.
No. 44—NOODLES.
Quantity for 6 Persons.
- 4 eggs
- Piece of butter size of walnut
- 2 cups of flour
Preparation: Beat the eggs and butter well, mix in the flour gradually, knead the dough 20 minutes, roll it out very thin, so it is almost transparent, then roll it up and cut in ¼ inch slices for cooking and baking and still finer for soup, then dry them thoroughly.
