Yield: 1 batch
|2 cups||Pastry flour|
|3 teaspoons||Baking powder|
|1½ cup||Chopped chicken|
|1 \N||Egg, beaten light|
|⅔ cup||Milk (about|
|½ cup||Chicken gravy or cream sauce|
|¼ teaspoon||Black pepper|
|2 cups||Chicken broth|
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