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 to
boil, which would totally spoil it.