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Entrées: Reine

Small puff paste patties filled with minced chicken and white sauce, with tongue, mushrooms or truffles, are served as Petites bouchées, or Petits pâtés, à la Reine.

This preparation of chicken is also dressed in little china or paper cases as Petites caisses à la ENTRÉES.

Reine; or with poached eggs on the top, à la Victoria.

Petites caisses à la Belle Isle are filled with chicken or game in white sauce with chopped mushrooms and ham, garnished with shreds of truffle and almonds.

Bordure de riz à la Reine is a round wall of rice filled with minced, or purée of, fowl. It is sometimes garnished with plovers' eggs round the edge.

Minced chicken, with ham or tongue, can be made into croquettes, breadcrumbed and fried, or into rissoles, folded in thin paste and fried. The latter are sometimes coated with broken vermicelli: