Butter some small shallow porcelain Cassolettes and line with a thin layer of Duchesse potato mixture.
Fill the insides with small slices of white of chicken mixed with a little reduced Velouté and cover with a layer of Duchesse potato mixture cut out with a fancy cutter. Eggwash and bake for 12–14 minutes to a golden brown colour.
© 1903 All rights reserved. Published by Taylor and Francis.