Patties a la Reine

Pound well half a pound of white meat taken from the breast of a cooked chicken, using the same quantity of rice; press through a sieve, and set the puree into a saucepan to heat without boiling, incorporating into it one ounce of fine butter, and season with a little salt; if it should be too thick, add some cream. The chicken puree may be replaced by a small salpicon of white chicken meat cut in eighth of an inch squares, and added to a veloute sauce (No. 415) reduced with cream. Instead of using the puff paste lid, lay on top a round piece of truffle, three-quarters of an inch in diameter, and an eighth of an inch in thickness, glazed with a little meat glaze (No.402).