From: The Thorough Good Cook
Entrees: 10. Chicken Patties with Puree a la Seine.
Take eight or ten dariole moulds
and line them with paste
, fill them with trimmings of paste, cut tops of the same paste, rub
them over with the yolks
of eggs, bake them and then take out the inside
. Cut off all the white meat
from two roasted fowls
, pound in a mortar
until it can be passed though a fine hair-sieve; then reduce some Béchamel sauce
, or white sauce
, which should be well flavoured with mushrooms
, mix the chickening with the sauce
, and season it before you fill the patties. Do not suffer the puree
, which would totally spoil it.