Raise the white flesh entirely from a young undressed fowl, divide it once or twice, and lay it into a small clean saucepan, in which about an ounce of butter has been dissolved, and just begins to simmer; strew in a slight seasoning of salt, mace, and cayenne, and stew the chicken very softly indeed for about ten minutes, taking every precaution against its browning: turn it into a dish with the butter, and its own gravy, and let it become cold. Mince it with a, sharp knife; heat it, without allowing it to boil, in a little good white sauce (which may be made of some of the bones of the fowl), and fill ready-baked patty-crusts, or small vol-au-vents with it, just before they are sent to table; or stew the flesh only just sufficiently to render it firm, mix it after it is minced and seasoned with a spoonful or two of strong gravy, fill the patties, and bake them from fifteen to eighteen minutes. It is a great improvement to stew and mince a few mushrooms with the chicken.
The breasts of cold turkeys, fowls, partridges, or pheasants, or the white part of cold veal, minced, heated in a bechamel sauce, will serve at once for patties: they may also be made of cold game, heated in an Espagnole, or in a good brown gravy.
A spoonful or two of jellied stock or gravy, or of good white 6auce, converts these into admirable patties: the same ingredients make also very superior rolls or cannelons. For patties a la Cardinale, small mushroom-buttons stewed as for partridges, Chapter XIII (Game. How To Choose Game)., before they are minced, must be substituted for truffles; and the butter in which they are simmered should be added with them to the eggs.