Note Return to text — Chapter XVI · POULTRY (VOLAILLE) (continued 2)

The preparation from which they are made is as follows:—One lb. of the meat of a poached or roast fowl, thoroughly cleared of all skin, cartilage, and bones, and cut into small regular dice[Footnote 1]; six oz. of cooked mushrooms; an equal amount of salted ox-tongue or York ham, and four oz. of truffles. Cut these various products like the chicken, and mix them therewith; then add one-half pint of very reduced and finished Allemande sauce to the whole; set the preparation to dry for a few minutes over an open fire; this done, remove it from the latter, and thicken it with the yolks of four raw eggs, which should be quickly mixed with it. Now pour the preparation into a very clean, buttered tray, and butter its surface, lest a crust form thereon during the cooling.