1013. Minced And Grilled Fowl

Cut off the legs of a roast fowl, trim and score them over on both sides, and season them with pepper and salt; then cut the meat off the breast, etc, into fine shreds, and put this into a small stewpan, with a little Bechamel sauce (No. 5). When about to send to table, broil the legs of a fowl over a clear fire, glaze them, and having previously warmed the mince, pour it out into the centre of the dish, place the legs upon it, and serve.

1014. Another Method

Trim the legs and cut up the mince as in the foregoing case. Next, put an ounce of fresh butter into a small stewpan over the fire to melt, incorporate therewith a spoonful of flour, and stir these together for two minutes; then add about a gill of broth, and the same proportion of cream; season with pepper and salt, grated nutmeg, and a small piece of glaze : stir this sauce on the stove, keep it boiling for ten minutes, and then add it to the minced chicken. In all other respects, serve this entree in the same way as the foregoing.

1015. Minced Chicken, And Poached Eggs

Cut up all the white meat of a roast or boiled fowl into mince or shreds, and put these into a small stewpan with a gravy-spoonful of good Bechamel sauce; when about to send to table, warm the mince, dish it up, and place the poached eggs round it with a scollop of glazed tongue or of ham, and a fried crouton of bread in between each egg; pour a little white sauce round the entree, and serve.

1016. Minced Chicken, With Macaroni

In this case prepare the chicken or fowl in small thin scollops, and add to them some Bechamel: when about to dish them up, first, place some macaroni (dressed with grated Parmesan cheese and a spoonful of Bechamel sauce) round the bottom of the dish in the form of a border, and put the mince in the centre piled up like a cone; pour a little white sauce round the entree, and serve.

1017. Minced Chicken, With Rice. Prepare The Mince As Directed In The Foregoing Instance. Put Six Ounces Of Carolina Rice, After It Has Been Well Washed, Into A Stewpan With A Pat Of Butter And A Pint Of Broth, A Little Salt And Mignionette Pepper: Set The Lid On And Place It Over A Slow Fire To Boil Very Gently Until The Grains Are Become Quite Soft, And All The Moisture Is Absorbed; Then Add The Yolks Of Two Eggs And A Spoonful Of Sauce

work the rice with a wooden spoon, then fill a circular border mould (previously buttered inside) with it, and turn it out upon its dish; fill the centre of this with the mince, and serve.

1018. Mince, Or Scollops, Of Fowl Au Gratin

Cut the meat off the breast and other white parts of a roast or boiled fowl, either into shreds or scollops; put these into a small stewpan with some Allemande sauce (No. 12), about a table-spoonful of grated Parmesan cheese, a little nutmeg, pepper, and salt, a small piece of glaze, and half a gill of cream ; toss the whole together over the fire until well mixed, and then place the scollops in the dish, piled up in a dome; cover this entirely with a coating of fried bread-crumbs mixed with grated Parmesan cheese, in the proportion of two-thirds of the former with one-third of the latter; sprinkle a very little clarified butter over the surface, place round the entree a border of neatly cut fancy croutons of bread, of fleurons, of croquettes of rice, or of potatoes (previously fried), and then put it into the oven for about ten minutes, taking care that it does not get burnt. Next pour some Bechamel sauce round the base of the entree, and serve.