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Crême de Volaille

Ingredients.

Half a pound of the meat from the breasts of two raw Fowls.

One pint of Double Cream.

Pepper and Salt to taste.

Pound the meat in a mortar, add pepper and salt to taste, and pass it all through a hair-sieve. Then add one pint of double cream, half whipped, mix these well together, and steam in a wellbuttered mould very slowly for half an hour. It is best to try a little of the mixture in a pattypan first, and if it is too stiff, add a little more Turn out and serve with Béchamel sauce poured round; the sauce should be made with chicken stock. cream.