Preparation info
  • 5–6

    • Difficulty


Appears in

By Isabella Beeton

Published 1861

  • About


  • ½ lb. nouille paste (above)
  • ½ pt. tomato sauce
  • brown breadcrumbs


Mince the chicken and ham finely, pound with the other filling ingredients until smooth, seasoning to taste, then rub through a fine sieve. Roll out the nouille paste as thinly as possible, cut out some rounds of about in. diameter. Place a small teaspoonful of the filling in the centre of half of t