Cream Chicken Forcemeat with Bechamel and Mushroom Puree

For this forcemeat obtain one pound of chicken or game meat without any nerves or skin, pass this twice through the machine (Fig. 47), or else chop it up and pound to pulp; season with salt, red pepper and nutmeg, and mix in with one egg-white and two gills of cream bechamel (No. 411), and two gills of mushroom puree. For the puree of mushrooms, chop up one pound of peeled fresh mushrooms, cook them in butter till they have rendered all their moisture, then season and pound them with a third of their quantity of good bechamel reduced and thickened. When cold mix the mushrooms in gradually with the forcemeat in the mortar, rub all through a fine sieve, and try it to see whether it be too solid, if so, add some sweet cream by working it in with a whip, so as to have it consistent and smooth.