![\"\"](\"/static/img/badges/bage_top.png\")
![\"\"](\"/static/img/badges/meat.png\")
![\"\"](\"/static/img/badges/bage_buttom.png\")
📝 Description
![\"\"](\"/static/img/badges/l1a.png\")
75
![\"\"](\"/static/img/badges/r1.png\")
🥘 Ingredients
The remains of cold roast fowl, 6 tablespoonfuls of Béchamel sauce No. 367, 6 tablespoonfuls of white stock No. 107, the white of 1 egg, bread crumbs, clarified butter.
👨🍳 Method
Take the remains of roast fowls, mince the white meat very small, and put it into a stewpan with the Béchamel and stock; stir it well over the fire, and just let it boil up. Pour the mince into a dish, beat up the white of egg, spread it over, and strew on it a few grated bread crumbs; pour a very little clarified butter on the whole, and brown either before the fire or with a salamander. This should be served in a silver dish, if at hand.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Mrs. Beeton's Minced Fowl A La Bechamel this week, eager to breathe new life into some leftover roast chicken. I found the technique of using both béchamel and stock to simmer the minced meat to be a clever way to infuse flavor and moisture without overcooking. The surprise was in the egg white topping, which created a delightful, crispy contrast when browned under the broiler—my modern-day salamander. This dish is perfect for the weeknight cook looking to elevate leftovers. The key to success is in the technique: ensure your minced meat is finely chopped for a smooth texture, and don't be shy with the breadcrumbs for that satisfying crunch. Serve it in your finest dish, because why not? The result is a comforting, elegant supper that feels both nostalgic and surprisingly contemporary.
