Little Chicken Creams A La Francillon Petites Cremes De Volaille A La Francillon

Take half a pound of raw chicken and pound it till smooth; then pound two ounces of Panard (vol. i.) with two tablespoonfuls of thick Bechamel sauce (vol. i.), and one ounce of butter, add a pinch of salt and white pepper, then mix into the pounded chicken till quite smooth; work in two whole eggs; pass through a fine wire or coarse hair sieve, and add a large tablespoonful of thick cream. Butter the egg moulds all over both parts, and ornament them with cucumber (cut in pea shapes) or peas, till up the moulds with the mixture, using a forcing b and plain pipe for the purpose; make a well in the centre by dipping the finger into a little hot water and working it round till the space is formed; fill this up with cooked asparagus peas (see recipe) and a little thick creamy Veloute sauce (vol. i.); join up the two parts of the moulds and poach them for about fifteen minutes in a stewpan containing boiling water, resting each egg mould in a dariol to keep it upright. Turn out the moulds, dish them on a border of potato or farce (vol. i. page 35), prepared in a piccolo mould, pour Veloute sauce round them, and garnish with cooked peas, cucumber, or asparagus points.

Little Zephyrs Of Chicken With Peas Petits Zephyrs De Volaille Aux Petits Pois

Take half a pound of chicken, two ounces of Panard (vol. i.), one and a half tablespoonfuls of thick Bechamel sauce, half an ounce of butter, a pinch of salt and white pepper, and a dust of Marshall's Coralline Pepper; pound the meat, and remove it from the mortar; then pound the panard, then mix in the chicken and other ingredients, add two small eggs, then pass all through a coarse hair or fine wire sieve, and mix with one tablespoonful of thick cream. Put the mixture into a forcing bag with a plain pipe and force with great care (so as not to disturb the garnish) into little buttered fancy bouche or dariol moulds that are ornamented at the bottom with tiny rounds and strips of truffle; smooth over with a wet warm knife, put them in a stewpan in boiling water, and poach for twelve to fifteen minutes. When cooked turn out of the moulds, dish on a border of potatoes, and serve Veloute sauce (vol. i.) round, garnish with peas or any other nice green vegetable, and serve for a dinner entree.

Little Poached Chicken Souffles Petits Souffle's De Volaille Poches

Put in a stewpan one ounce of butter, one ounce of finely-sifted flour, one and a half raw yolks of eggs, a pinch of salt and white pepper, one gill and a half of mushroom liquor, and a teaspoonful of strained lemon juice; stir these over the fire till they boil, then add two ounces of cooked chicken that has been freed from skin and sinews and chopped up very fine, and the very stiffly whipped whites of three eggs; mix these carefully together so as not to curdle the eggs, then put the mixture into small china cases that have been lightly buttered. Put into a stewpan sufficient boiling water to three parts cover the cases, put a piece of paper on the bottom of the pan, place the cases on this, put the stewpan on the stove and watch the water reboil; then cover up the pan, draw it to the side of the stove and let the souffles poach for eighteen minutes. When cooked take them up, sprinkle them alternately with chopped raw parsley and cooked tongue, and serve at once on a hot dish, on a paper or napkin, for an entree for dinner or luncheon.

Any white meat can be used instead of chicken if desired.