Bechamel Sauce with Cold Roast Fowl

Ingredients

• small upful of bechamel sauce
• the same of white stock
• the solid white meat of a cold roast fowl, minced
• Cover the top with white of egg
• strew very fine bread-crumbs over it
• Smear with clarified butter

Method

1. 1

   Combine bechamel sauce and white stock in a stewpan with minced cold roast fowl.

2. 2

   Stir until it boils, then remove from heat and transfer to a dish.

3. 3

   Cover with egg white, sprinkle with bread crumbs, smear with clarified butter, and brown with a salamander.

4. 4

   Simmer in the sauce for two or three minutes.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 542. The excerpt below is the record exactly as published.

small (.upful of bechamel sauce, and the same of white stock, into a stewpan, \s-ith the solid white meat of a cold roast fowl, minced ; stir well until it boils up, take off immediately, and put it into a dish. Cover the top with white of egg, and strew very fine bread-crumbs over it. Smear with clarified butter

Cook this with the app: pantry check, scaling, and the assistant.