Chop and pound ½ a lb. of chicken and 3 ozs. of ham; pass this through
a sieve, add 1 oz. of melted butter, 2 well-beaten eggs, and ½ a pint
of cream, which must be whipped; season with pepper and salt. Mix all
lightly together, put into oiled moulds and steam fifteen minutes, or if
in one large mould half an hour.
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