Fondu of Chicken or Other White Meat
Some cold chicken, veal, or turkey minced fine.
1 cupful bread-crumbs—baker’s bread is best.
1 cupful boiling milk.
1 table-spoonful butter.
1 slice cold boiled ham—minced.
½ onion boiled in, and then strained out of the milk.
2 eggs, beaten very light.
A pinch of soda, dissolved in the milk.
Pepper and salt to taste.
Soak the crumbs in the boiling milk, stir in the batter, and beat very light. Let the mixture cool, while you mince the meat and whip the eggs. Stir in the meat first when the bread is nearly cold, season, and lastly put in the beaten eggs. Beat all up well and pour into a well-greased baking-dish. Set in a brisk oven. When the fondu is a light, delicately-browned puff, send at once to table in the dish in which it was baked.