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Classic
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page 69
CR‰ME DE VOLAILLE (No. 2)
Mrs. H. C. McDowell
1 pound raw chicken, without bones, skin, etc.,
1/2 teaspoon onion juice,
2 teaspoons parsley.
Run through the grinder till very fine. Cream into this 1/4 pound butter, with
salt and pepper to taste. Break in 3 raw eggs, 1 at a time, then beat it well as
you would a delicate cake.
Line a mould with this, leaving a hole for the following:
Stew half a can of champignons in their own liquor, thicken with butter and
flour. Cover the hole with some of the meat and steam 5 hours. The other half of
the champignons stew in cream and pour over the mould before serving. A small
can of truffles is a great improvement. Pour the liquor from the truffles in the
meat, slice them and stew one-half to go with the champignons in the hole, the
other half with the champignons in the cream. This is nice moulded in individual
moulds.
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