Home › Poultry › Creamed Chicken

Creamed Chicken

Pound the white flesh of a chicken to a pulp in a mortar, pass it through a sieve, again place into a mortar and work into it the yolks of four eggs, a little shallot and mix well. Butter a plain mould well, cut some truffles. into shapes and arrange on the bottom and sides of mould, by making them stick on the butter. Then put in the pounded chicken, half fill the mould, tie a piece of paper over the top, and put the mould into a saucepan half full of hot water and steam one hour and a half. Serve hot with tomatoes.