Creme De Volaille
|Chicken||3 Cup (48 tbs), picked from boiled hen|
|Mushrooms/3/4 cup mushrooms, drained||1⁄2 Can (5 oz), drained|
|Cream sauce||1 Cup (16 tbs)|
|White pepper||To Taste|
|Parsley||1⁄2 Teaspoon, minced very fine|
|Onion||1 Teaspoon, minced fine|
Grind the chicken with the drained mushrooms, mix with cream sauce [cream sauce should have 2 tablespoons flour and 2 tablespoons butter to 1 cup thin cream].
Add the tablespoon of butter and eggs; beat very hard.
Add the seasonings.
Pour into a greased mold and steam 1 1/2 hours.
To steam, place mold in a pan of hot water in oven; cover top with several layers of waxed paper or 1 layer of aluminum foil; tie string around to hold covering.
Steam at 350 degrees.
Unmold on large platter, surround with Duchess potatoes (creamed with egg added); pour over a mushroom, sweetbread or oyster sauce.
A gelatin salad mold, a green vegetable such as green peas, cake, the usual confections, and an iced punch are accompaniments.