Page:Mrs Beeton's Book of Household Management.djvu/759

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Ingredients.—½ a lb. of raw chicken, free from bone and skin, ⅛ of a pint of thick Béchamel sauce (see Sauces No. 178), ⅛ of a pint of double cream, 1 egg, salt and pepper, truffles.

Method.—Chop the chicken meat finely, pound it in a mortar until smooth, adding the egg and white sauce gradually, and pass the ingredients through a wire sieve. Whip the cream stiffly, stir it lightly in, and season to taste. Turn the mixture into 1 large or 6 or 7 very small buttered moulds and steam gently until firm. Dish up and sauce over. Server garnished with truffles, and send a boat of Béchamel or other suitable sauce to table separately.

Time.—To steam in 1 mould, about 30 minutes; in small moulds, about 25 minutes. Average Cost, 3s. to 3s. 6d. Sufficient for 8 or 9 persons. Seasonable at any time.

Ingredients.—4 ozs. of cooked chicken, 2 oz. cooked ham, 4 button mushrooms, 1 truffle, 1 yolk of egg, 2 or 3 tablespoonfuls of thick white sauce, salt and pepper, pig's caul, ¼ a pint of brown sauce (see Sauces).

Method.—Cut the chicken, ham, mushrooms, and truffle into shreds about 1 inch in length, add the yolk of egg to the hot sauce, season to taste, put in the shredded ingredients, stir by the side of the fire for a few minutes, then put aside until cold (this is called the Salpicon). Wash the caul in salt and water, dry it, and cut it into 4-inch squares. Enfold a desertspoonful of the mixture in each piece of caul, form into a round shape, and either bake them in the oven for 6 minutes, and brush them over warm glaze, or coat them with egg and bread crumbs, and fry in hot fat. Serve on a bed of spinach or purée of green peas, and pour the sauce round.

Time.—About 1 hour. Average Cost, 1s. 9d. to 2s. Sufficient for about 4 or 5 persons.