Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

_pâté_ pans to hold the mixture; fill them, set in a pan of hot water and bake twenty minutes in a quick oven. Turn out upon a hot platter; pour a good white sauce about the base, heap a teaspoonful of the powdered yolks on the top of each and serve. The yolks are prepared by running through a colander or, better still, a vegetable press. Scallop of chicken and eggs Strew fine, dry, buttered crumbs over the bottom of a buttered baking-dish, then put in a layer of cold, cooked chicken cut into small dice. Cook a teaspoonful of chopped onion in a tablespoonful of butter till slightly colored, add a cupful of milk, and when hot stir in half a cupful of dry bread-crumbs. Add a teaspoonful of chopped parsley and a little salt and paprika. Let it cool until blood-warm, then stir in two well-beaten eggs, and pour the mixture over the meat. Cover with fine crumbs. Place in the oven and bake, covered, half an hour. Serve in the dish in which it is baked. A savory mince Use any cold meat you have left over, except beef—poultry, lamb, veal, mutton, will do—and a little ham chopped and mixed with the other meat. Add one-third bread-crumbs soaked in stock or gravy and season well. Stir in a saucepan until very hot. Prepare “cups” of stale bread by cutting round, then with a smaller cutter marking out an inner circle, from which scrape out the bread, leaving bottom and sides whole. Dip these in a raw, sugarless custard made of a cupful of milk and two beaten eggs, and let each absorb all it will hold. Fry in hot cottolene or other fat to a light brown, drain, fill with the mince, which should be quite soft, drop a raw egg upon each, and set in the oven until the egg is “set.” Larded sweetbreads (roasted) Blanch the sweetbreads. With a sharp skewer make holes in them and run through these openings narrow strips of salt pork. Let the bits of pork project half an inch on