Page:Mrs Beeton's Book of Household Management.djvu/770

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Ingredients.—4 ozs. of finely-chopped cooked chicken, 2 ozs. of finely-chopped cooked ham, 4 ozs. of rice, white stock, 2 tablespoonfuls of cream, salt and pepper, chopped truffle.

Method.—Blanch the rice, drain well, cover with white stock, and cook gently until tender and dry. Pound the chicken and ham until smooth, moistening gradually with a little stock, and pass these ingredients through a wire sieve. Stir in the cream, season to taste, make thoroughly hot, stirring meanwhile, and add stock, a little at a time, until the preparation is reduced to the consistency of thick cream. Turn into 5 or 6 well-buttered scallop shells, arrange the rice to form a narrow border, sprinkle the surface with truffle, and serve.

Time.—Altogether, about 1½ hours. Average Cost, 1s. 3d. to 1s. 6d. Sufficient for 4 or 5 persons. Seasonable at any time.

Ingredients.—8 ozs. of raw chicken, 2 ozs. of flour, ½ an oz. of butter, ¼ of a pint of stock or water, 2 eggs, 2 tablespoonfuls of cream, salt and pepper.

Method.—Melt the butter, stir in the flour, add the stock, let boil whilst stirring. This will produce the panada; which put aside to cool. Shred or mince the chicken meat finely, or pass it through a mincing machine, pound well in the mortar, adding the panada by degrees and each egg separately, season well, and rub through a fine wire or hair sieve. Whip the cream slightly, and stir it lightly into the chicken purée. Poach a little of the preparation and, if too stiff, add a little more stock or cream. See "Quenelles of Veal" for directions for shaping, cooking and serving.