225 | Chicken Forcemeat à la Crême.
—Cut two raw chicken breasts in slices, pound them well in a mortar, adding the whites of three eggs; bruise well together, and season with half a tablespoonful of salt, a scant teaspoonful of pepper, and a teaspoonful of nutmeg. Add three tablespoonfuls of very fresh cream, strain through a sieve, cool on the ice, and use when required.