CREAM OF CHICKEN.
MRS. ARCHIE COOK.
Pound three quarters of a pound of chicken, veal or rabbit until quite smooth, then pound one half pound of panada (bread soaked in hot milk), and mix the two together, add two tablespoonfuls of thick soubise sauce, an ounce and a quarter butter, two tablespoons sherry, a little pepper and salt and three whole eggs. Pass the mixture through a fine wire sieve and then add two tablespoons of thick cream. Butter some small timbale moulds and fill them with the mixture, remembering to hit the moulds on the table after having put the mixture into them and steam them about fifteen minutes. Turn them out carefully and serve hot. Tomato sauce poured around them is an improvement. If preferred they can be cold and decorated with aspic jelly and a ragout made of truffles, cooked tongue, or ham and button mushrooms, or a little tomato salad could be used.