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Bouchées à la Reine

Ingredients.

Half a minced Chicken. 1 Two ounces of minced Ham.

Six minced Mushrooms.

Three minced Truffles.

Half a pint of White Sauce.

One gill of Cream.

Yolks of two Eggs.

Cases made with puff paste, either baked like vol-au-vent cases, small, or line some little moulds, which should be filled with rice before baking, to prevent them from rising too much. Next put the sauce into a stewpan, with chicken, ham, etc.; when it is quite hot add the cream, and lastly stir in the yolks of eggs, which must be cooked but not curdled; fill this into the patty cases, and serve.