Chicken Forcemeat for Mousseline

Ingredients.—One pound of chicken breast-meat, one egg-white, two gills of bechamel, four tablespoonfuls of cream forcemeat, and the value of one quart of whipped cream.

Have one pound of chicken breast-meat free of nerves; pass it twice through the machine (Fig. 47), pound it to a pulp and rub through a sieve, season with half an ounce of salt, red pepper and nutmeg, and incorporate gradually into it one egg-white and two gills of bechamel (No. 409). Strain all this through a sieve, and put it in a metal vessel on the ice for fifteen minutes, then work it well with a whip, incorporating gradually into it four tablespoonfuls of cream forcemeat (No. 74) and the value of a quart of whipped cream thoroughly drained. Try a little of it in a mold and if too consistent add a little more of the whipped cream.