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Chicken Or Ham And Veal Pates

(Poultry.) - (The Lady's Own Cookery Book)







Cut up into small dice some of the white of the chicken, or the most

delicate part of veal already dressed; take sufficient white sauce, with

truffles, morels, and mushrooms, and heat it up to put in the pates.

When ready, pour it amply into them, and serve up hot.











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