RECIPE: PATTIES WITH CHICKEN RAGOUT
Ingredients
Preparation
- Place the chicken fillets with the bay leaves, cloves and some parsley in half a litre of cold water and bring to the boil.
- Let this simmer for 10 minutes. Take out the chicken fillets and cut them small.
- In a thick-bottomed pan, fry the spring onion and mushrooms.
- Add a good lump of butter and, as soon as the butter stops bubbling, add the flour. Stir well for a few minutes.
- Add the chicken meat. Spoon in as much chicken stock, spoon by spoon, until the ragout is the desired thickness.
- Season with salt and pepper and a dash of cream. Fill the (possibly warm) pastry cases with the ragout.