Cream of Chicken
Take the flesh from the breast of a chicken, place it in a mortar, and pound for ten minutes. Have two slices of bread soaked in milk; press the milk from it; pound it in the mortar with the chicken and the yolk of two eggs; pepper and salt. Pass through a wire and hair sieve; add a gill of switched cream; grease any kind of fancy shapes, and steam for ten minutes; turn out, and garnish with dice-cut pieces of ham, white of egg, and truffle. Dish on a border of mashed potatoes, and serve with sauce suprême. Serve green peas in the centre of this entrée.