Fowl, Minced (a la Bechamel)

Ingredients

• a small cupful of bechamel sauce
• the same of white stock
• the solid white meat of a cold roast fowl
• white of egg
• very fine bread-crumbs
• clarified butter

Method

1. 1

   Put bechamel sauce and white stock into a stewpan with minced fowl.

2. 2

   Stir until it boils, then remove and put into a dish.

3. 3

   Cover with egg white and sprinkle with bread-crumbs.

4. 4

   Smear with clarified butter and brown with a salamander.

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.

Fowl, Minced (a la Bechamel).— Put a 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.