Tuna Fish A La King In Patty Cases Recipe

Ingredients for Tuna Fish A La King In Patty Cases

• Cook
• 1 large green pepper 2 minutes in boiling salted water to which has been added
• 1/8 teaspoon soda. Drain and cut in strips. Cook 5 minutes in
• 1½ tablespoons butter; remove pepper and to butter add
• 1 tablespoon cornstarch and
• 1 tablespoon flour; then add
• ¾ cup highly seasoned chicken stock and
• 1/3 cup cream. Stir until sauce boils, add the peppers
• 1 pound can tuna fish separated in flakes
• 1 pimiento cut in strips
• Salt to taste and
• Few drops onion juice. Peel
• ½ pound mushroom caps, saute in
• 2 tablespoons butter, and add to tuna fish. Serve from the chafing dish or in

Instructions

1. Patty cases.
2. Two cups cooked chicken, cut in strips, or two cups crab meat may be used instead of tuna fish.
3. PUFF PASTE
4. Wash
5. 1 cup butter, shape in circular piece, reserve 1 tablespoon, and put remainder in pan between two pans of ice.
6. Work the reserved butter into
7. 1 1/2 cups bread flour, mix to a dough with
8. 5/8 cup ice water, knead 5 minutes, cover and let stand 5 minutes.
9. Pat and roll 1/4 inch thick, keeping corners square.
10. Place butter in center of one side of pastry, fold other side over butter, fold one end over butter, other end under butter, pressing edges together.
11. Turn 1/4 way round, pat, lift, roll 1/4 inch thick, fold in 3 layers and turn.
12. Repeat 4 times, chilling between pans of ice when necessary, and folding the last time in 4 layers.
13. Chill, roll out, shape, chill again and bake in hot oven, reducing heat after pastry has risen.
14. PATTY CASES
15. After puff paste has been rolled 5 times and chilled, roll to 1/2 inch thickness, shape with patty cutter, cut halfway through with a small cutter, chill again, and bake in oven at 550 degrees Fat first, reducing heat after 5 or 8 minutes to 425 degrees F., and turning often that patties may rise evenly.