Yield: 1 batch
| Measure | Ingredient |
|---|---|
| 2 cups | Pastry flour |
| 3 teaspoons | Baking powder |
| ½ teaspoon | Salt |
| 1½ cup | Chopped chicken |
| ¼ cup | Crisco |
| ¼ cup | Flour |
| ½ teaspoon | Salt |
| ¼ cup | Crisco |
| 1 \N | Egg, beaten light |
| ⅔ cup | Milk (about |
| ½ cup | Chicken gravy or cream sauce |
| ¼ teaspoon | Black pepper |
| 2 cups | Chicken broth |
PASTRY
FILLING
SAUCE
Make a biscuit dough of the ingredients in the first column (ed.- shown as PASTRY here) and roll into a rectangular sheet ¼" thick.
Mix the chicken with the half cupful of sauce and spread over the dough. Roll compactly like a jelly roll and set into a baking pan; brush over with a little of the egg reserved for the purpose. Bake about 20 minutes. Serve, cut in pieces, with a sauce made of the Crisco, flour, seasonings and broth. From _The Whys of Cooking_ by Janet McKenzie Hill, c. 1919 The Proctor & Gamble Co.
Submitted By TERRI WOLTMON On 05-09-95