No. 366 — Bread-Roll Pies with Chicken Filling
English historical translation of Molokhovets recipe No. 366 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare hollow rolls as in the preceding recipe, cutting off the tops and removing the crumb. Moisten the crumbs with chicken broth until softened.
Finely chop the breast fillet from a half-cooked chicken. Combine with the moistened bread, a spoonful of butter, pepper, salt, mace or nutmeg, half a small wineglass of Rhine wine and a pinch of flour so that the filling is not too loose.
Pound everything together thoroughly, fill the rolls and replace the cut-off tops. Brush with butter, sprinkle with breadcrumbs and bake in a moderately heated oven. Serve with broth.
To provide
12–18 bread rolls and breast meat from a cooked chicken 1½ spoonfuls of butter, pepper, nutmeg and salt | ½ small wineglass of Rhine wine ½ spoonful of flour and 1 spoonful of breadcrumbs |