(entree.) (French Receipt.) Raise from the bones all the more delicate parts of the flesh of either cold roast, or cold boiled fowls, clear it from the skin, and keep it covered from the air until wanted for use. Boil the bones, well bruised, and the skin, with three quarters or a pint of water, until reduced quite half, then strain the gravy and let it cool; next, having first skimmed off the fat, put it into a clean saucepan, with a quarter-pint of cream, an ounce and a half of butter, well mixed with a dessertspoonful of flour, a little pounded mace, and grated lemon-rind; keep these stirred until they boil, then put in the fowl, finely minced, with three or four hard-boiled eggs, chopped small, and sufficient salt, and white pepper, or cayenne, to season it properly. Shake the mince over the fire until it is just, ready to boil, stir to it quickly a squeeze of lemon-juice, dish it with pale sippets of fried bread, and serve it immediately. When cream cannot easily be obtained, use milk, with a double quantity of butter and flour.
The eggs may be omitted; the mince may be warmed in good white sauce, and a border formed round it of leaves of pastry, fried or baked; or it may be served in a vol-au-vent. Poached eggs are sometimes laid over it, and a garnish of curled bacon is placed round the edge. Another excellent variety of the dish is also made by covering the fowl thickly with very fine bread-crumbs, moistening them with clarified butter, and giving them colour with a salamander, or in a quick oven.*
* For minced fowl and oysters, follow the receipt for veal, page 174.