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Four Eggs (Half pint of double Cream)

Half pint of double Cream.

Pepper and Salt to taste.

Pound the meat in a mortar, then add gradually three ounces of butter, four yolks and two whites of eggs, season to taste, and then pass through a hair-sieve. Whip the remaining two whites of eggs to a stiff froth, half whip the cream, and stir these in very lightly to the chicken mixture. Steam very gently for three-quarters of an hour. Turn out and serve with white sauce made from chickenstock.