|Raw chicken||1⁄2 Pound|
|Bechamel sauce||1⁄8 Pint (Coating)|
|Double cream||1⁄8 Pint|
|Bechamel sauce||1 Pint (Pouring)|
|Truffles/Mushrooms||1⁄2 Cup (8 tbs) (For Garnish)|
Brush 1 large mould (approx.
5 in diameter, 5—4 in deep) with clarified butter.
(Individual moulds may be used if preferred.) Chop and pound chicken until smooth, add egg and coating sauce gradually, sieve, if desired, very smooth.
Whip cream stiffly, fold into mixture, season.
Put mixture into prepared mould, cover with buttered paper, steam gently until firm—25 to 30 min Meanwhile, make 1 pt Bechamel sauce.
Dish the cream, pour some sauce over.
Garnish with truffles or mushrooms.
Serve remainder of sauce in a sauce-boat.