Minced Chicken, and Poached Eggs

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (7)
Instructions (5)
  1. Cut up all the white meat of a roast or boiled fowl into mince or shreds.
  2. Put these into a small stewpan with a gravy-spoonful of good Béchamel sauce.
  3. When about to serve to table warm the mince.
  4. Dish it up, and place the poached eggs round it with a collop of glazed tongue or of ham, and a fried croûton of bread in between each egg.
  5. Pour a little white sauce round the entrée, and serve.
Original Text
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 Béchamel sauce; when about to serve to table warm the mince, dish it up, and place the poached eggs round it with a collop of glazed tongue or of ham, and a fried croûton of bread in between each egg; pour a little white sauce round the entrée, and serve.
Notes
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