Chicken Creams

Chop and pound 1/2 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 1/2 a pint of cream, which must be whipped; season with pepper and salt. Mix all lightly together, put into oiled moulds¹ and steam fifteen minutes, or if in one large mould¹ half an hour.

Footnotes:

1.     a shaped container into which you pour a liquid that then becomes solid in the shape of the container