Minced Chicken

Poulet émincé


Take three quarters of a pint of thick creamy Bechamel sauce, make it quite hot in a bain marie, then mix with it three quarters of a pound of finely minced cooked chicken left from a previous meal, add to it a very tiny dust of cayenne pepper and a pinch of salt; let the whole get quite hot in the bain marie, then turn out on a dish in a pile and garnish round the edge with sliced and seasoned tomatoes and poached eggs, sprinkled with chopped parsley and bunches of fried croûtons in little dice shapes, and serve hot.