FOWL, Minced, à la Béchamel.
[Cold Meat Cookery.] Ingredients.—The remains of cold roast fowl, 6 tablespoonfuls of Béchamel sauce, 6 tablespoonfuls of white stock, the white of 1 egg, bread-crumbs, clarified butter. Mode.—Take the remains of roast fowls, mince the white meat very small, and put it into a stewpan with the Béchamel and stock; stir it well over the fire, and just let it boil up. Pour the mince into a dish, beat up the white of egg, spread it over, and strew on it a few grated bread-crumbs; pour a very little clarified butter on the whole, and brown either before the fire or with a salamander. This should be served in a silver dish, if at hand. Time.—2 or 3 minutes to simmer in the sauce. Seasonable at any time.