From: The Thorough Good Cook

Poultry: 27. Finaciere pour Vol-au-vent

Cut up in small pieces a cooked chicken, and put them into a smooth sauce with some mushrooms, sweetbreads, forcemeat-balls, cocks'-combs and cocks'-kidneys. When you have to boil a fowl so as to garnish the finaciere, use the liquor to make the smooth sauce, with a little clarified gravy and the juice of mushrooms.

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