From: The Thorough Good Cook

Poultry: 9. Hachis, or Minced Fowl a la Polonaise

If you have any remnants of fowl, mince them, and put the mince into a good B├ęchamel, without suffering it to boil. Sometimes you may put the whole into a vol-au-vent, at another time into patties or you may surround it with a bordering of paste, with poached eggs over the minced meat. By these means you obtain a variety of dishes. You may likewise send it up in croustades, but these croustades bear the appearance of a dish of the second course.

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