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Volaille, Puree De

Mince very finely the white part of a cold fowl or turkey, then pound it in a mortar, put in two or three spoonfuls of white sauce, and pass it through a sieve, adding a little salt and white pepper, and warm the whole; it may be served up with the legs grilled. It should not be too thin, but can be made the proper consistency by a greater or smaller quantity of white sauce or cream. Garnish with fried bread or paste cut into shapes. It may also be served up in a casserole or wall of rice and mashed potatoes, or with poached eggs.