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FOWL, MINCED (a la Bechamel)

Put a small cupful of bechamel sauce, and the same of white stock, into a stewpan, with the solid white meat of a cold roast fowl, minced; stir well until it boils up, take off immediately, and put it into a dish. The mixture may, if liked, be put in the centre of a dish, and have the sauce poured upon it and potato croquettes arranged around it. Time to simmer in the sauce, two or three minutes. Sufficient for a dish.