Minced Fowl a la Bechamel

Ingredients

• The remains of cold roast fowl
• 6 tablespoonful Béchamel sauce No. 367
• 6 tablespoonful white stock No. 107
• the white of 1 egg
• bread crumbs
• clarified butter

Instructions

1. Take the remains of roast fowls, mince the white meat very small, and put it into a stewpan with the Béchamel and stock;
2. stir it well over the fire, and just let it boil up.
3. Pour the mince into a dish, beat up the white of egg, spread it over, and strew on it a few grated bread crumbs;
4. pour a very little clarified butter on the whole, and brown either before the fire or with a salamander.
5. This should be served in a silver dish, if at hand.