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.
Sweetbreads à la Béchamel.
- Ingredients—1 dozen lambs' heart sweetbreads.
- 1¼ pint of veal stock.
- 1 oz. of butter.
- 1 oz. of flour.
- A small piece of carrot, turnip, and onion.
- 1 sprig of parsley.
- 2 tablespoonfuls of cream.
- A slice of lean ham.
- A few drops of lemon juice.
- Some mashed potatoes.
- A few green peas nicely boiled.
- A little finely-chopped cooked ham.
- Some parsley or truffle.
- Pepper and salt.
Method.—Trim the sweetbreads, and soak them in cold water for two hours.
Then throw them into boiling water, and simmer them gently for five minutes.
Soak them again in cold water for twenty minutes.
Then put them in a stewpan with the stock, carrot, turnip, onion, parsley, and ham.