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
Béchamel, 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.