Chicken Creams

1. 125 g (4 oz) raw chicken meat.                                             4. 75 ml (1/2 gill) milk.
2. 1 tablespoon white breadcrumbs.                                          5. 75 ml (1/2 gill) cream.
3. 45 g (1 1/2 oz) butter.                                                           6. 1 white of egg.
                                                                                                8. Pepper and Salt.


    Warm the milk and butter, then add the chicken finely minced and the breadcrumbs and afterwards mix in the cream and the white of egg, stiffly whipped. Put into a well-greased basin and steam 3/4 hour. Turn out and serve with egg or parsley sauce.