Croustards à la Reine.
- Ingredients—Some puff pastry.
- A little quenelle meat (see [Quenelles of Veal]).
- 1 gill of white sauce.
- 3 oz. of cold chicken minced.
- 1 oz. of cooked ham minced.
- 2 or 3 button mushrooms finely chopped.
- 2 tablespoonfuls of cream.
- A little thick white sauce.
- Ham or truffle for decoration.
Method.—Line some little tartlet tins with some puff paste, put a piece of dough in each, and bake them.
Mix the chicken, ham, and mushrooms with the white sauce and cream. Add pepper and salt to taste.
Remove the paste cases from the tins, take the dough from the middle, and fill them with the chicken mixture.
Cover the top of each with the quenelle meat spread like butter, put them into the oven for a few minutes to cook the quenelle meat.
When dishing them up, spread a little thick white sauce on the top of each, and ornament them with ham and truffle.