Page:Mrs Beeton's Book of Household Management.djvu/771

Rh

Ingredients.—6 ozs. of raw chicken, ¼ of a pint of cream, 4 yolks of eggs, 2 whites of eggs, ½ an oz. of butter, 2 mushrooms, 1 truffle, salt and pepper.

Method.—Shred the chicken meat finely, or pass it through a mincing machine, then pound it well in the mortar, adding by degrees the yolks of 4 eggs, season well, and rub through a fine wire sieve. Whip the cream slightly, and whisk the whites of eggs to a stiff froth, and then add with the mushrooms and truffle cut into small dice, to the chicken purée. Mix lightly together, and put the mixture into 8 well-buttered china or paper ramakin cases. The cases should not be more than three parts filled, as the mixture rises considerably in baking. Place the cases on a baking-sheet and cook them in a moderate oven for about 20 minutes. Serve in the cases, and, if liked, send hot Béchamel or other suitable sauce to table in a sauce-boat.

Time.—To bake, from 18 to 20 minutes. Average Cost, 2s. 6d. Sufficient for 8 cases.

See "Fowl, Hashed," Recipe No. 1224.

Ingredients.—About 4 ozs. of cooked chicken, 2 ozs. of cooked ham or tongue, 4 button mushrooms, 1 small truffle, ½ an oz. of butter, ½ an oz. of flour, ¼ of a pint of white stock, 1 tablespoonful of cream, salt and pepper, egg, breadcrumbs, frying-fat, rough puff paste.

Method.—Chop the chicken and ham finely, cut the mushrooms and truffle into small dice. Melt the butter in a stewpan, stir in the flour, add the stock, stir and boil well. Put in the chicken and ham, season to taste, mix the ingredients well over the fire, then add the mushrooms, truffle and cream, and put aside to cool. Roll out the