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Salt and Pepper (Pound the chicken panada egg)

Pound the chicken, panada, egg, and seasoning all together, pass through a hair-sieve; stir in the sauce and cream very carefully, grease your tins and fill with the mixture. Cut in small neat squares, two ounces of chicken, two ounces of tongue, half a truffle and two mushrooms; mix in two tablespoonfuls of white sauce, put a small piece of this in the middle of each one, cover over and steam for ten minutes. Serve with good sauce round.