Chicken Vol-au-Vent with Mushrooms-Large

Prepare the crust as for the financiere (No. 2396), reduce some veloute sauce (No. 415) with mushroom stock, and when done thicken with raw egg-yolks diluted with a little cream, then incorporate a piece of fresh butter, pass it through a tammy, and add to this sauce some braised white of chicken free of skin, sinews, or fat, and half the same quantity of mushroom heads or cut-up mushrooms. When the crust is very hot, also the garnishing, fill and lay the cover over, then serve. The chicken may be replaced by braised sweetbreads or spring lamb, either of which should be well pared and cut in slices.