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WOOD-HENS, PAIN OF (Swedish fashion)

Take the meat from the breasts of three wood-hens (gelinottes), pare, pound it in a mortar, and when converted into paste add, by degrees, half its volume of good butter and five or six yolks of eggs. Season the preparation, pass it through a sieve, put it into a kitchen basin, work it with a wooden spoon for a few minutes, then introduce into it the white of an egg whipped up, and about the same quantity of whipped cream. When well mixed up, pour the preparation into a timbale mould, and poach in the "bain-marie" for twenty-five minutes. When about to serve turn it out on a dish, and mask with a little bechamel sauce, reduced with a few table-spoonfuls of meat-glaze.