½ a gill of water, 3 whites of eggs, 2 tablespoonfuls of cream, chopped parsley, salt and pepper, ½ a pint of Béchamel sauce (see Sauces, No. 178).
Method.—Pass the chicken 2 or 3 times through a mincing machine, or chop it finely. Melt the butter in a small stewpan, stir in the flour, add the water, boil well, then turn the panada or culinary paste on to a plate to cool. Pound the chicken in a mortar until smooth, adding the panada gradually, and each white of egg separately. Season to taste, and rub through a fine wire sieve. Have ready the bomb moulds thickly coated with clarified butter, and sprinkle their entire surface with chopped parsley. Whip the cream slightly, stir it lightly into the chicken purée, and pipe the mixture into the moulds. Place them in a stew-pan containing boiling water to about half their depth, cover with a buttered paper, put on the lid, and cook gently for 20 or 25 minutes. Arrange them in 2 rows on a hot dish, pour the hot sauce round, and serve.
Time.—About 20 minutes, to cook the bombs. Average Cost, 3s. 6d. to 4s. Sufficient for 10 or 12 bombs, according to size.
1152.—CHICKEN, BOMBS OF (Cold). (Fr.—Petites Bombes de Volaille à la Gelée.)
Ingredients.—½ a lb. of cooked chicken, 2 tablespoonfuls of white sauce, 1 tablespoonful of sherry, ½ a gill of thick cream, ½ a pint of aspic jelly, 4 sheets of gelatine, dressed salad. For coating the moulds: aspic jelly, cream, small green peas, truffle, chili, or other decoration.
Method.—Coat the moulds thinly with aspic jelly, decorate them tastefully with truffle, or whatever is preferred, set with aspic jelly, then line with aspic cream, made by combining cold liquid aspic jelly and cream in equal quantities. Chop the chicken finely, pound in a mortar until smooth, adding seasoning, white sauce, and sherry by degrees. Rub through a fine wire sieve, then add the nearly cold aspic jelly (in which the gelatine must have been previously dissolved), and the cream stiffly whipped, mix all lightly but thoroughly together, and turn into the moulds. When cold serve on a bed of dressed salad, and garnish with aspic jelly, cucumber, tufts of endive, or other suitable garnish.
Average Cost.—3s. to 3s. 6d., exclusive of the chicken. Sufficient for 8 or 10 small moulds.
The Dorking derives its name from the town of that name in Surrey, where the breed exists in large numbers and in great perfection. The colour of the true Dorking is pure white; the bird is long in the body and short in the legs. A characteristic feature of the Dorking is its possession of five claws on each foot; the extra claw is not, however, sufficiently long to encumber the foot, or cause the fowl to "drag" its nest. It has been a subject of dispute from what particular breed the Dorking is derived, some contending that the Poland fowl is the progenitor of the Dorking, basing the assertion on the resemblance of the shape of the latter to the former, and the fact that the Poland cock, although sombre in hue, will occasionally beget thorough white stock from Dorking hens.