Little Chicken Creams

Petits Poulets à la Crème

Method

Take one pound of white meat, either veal, rabbit, or chicken, scrape it and then pound it; mix it with half a pint of thick Bechamel sauce that has been tammied, a pinch of salt, a tiny dust of cayenne, and one raw egg, mixed up well together. Have some chicken moulds well buttered and sprinkled with a little chopped tongue or ham; then fill each mould up with the prepared mixture, smooth them over with a wet warm knife, place them in a sauté pan on a fold of paper and with a little boiling water in the bottom of the pan, and let them poach for about fifteen minutes in the oven with the cover on the pan, dish upon a border of potato or farce en couronne, and garnish the centre with any nice green vegetable, such as peas, or macedoine, or points of asparagus; pour Veloute sauce over the little chickens, and round the base of the dish, and serve hot. The above quantity is sufficient for twelve little moulds. (See engraving.)

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