Chicken pâté

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie B, Demonstration VII. Smaaretter til varmt frokost- og aftensbord, s. 120 (falt i det fri)

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1
Make the forcemeat
Cut all the meat from the cleaned chicken and chop it finely. Stir in the beaten eggs one at a time. Add the cream a little at a time, then the pepper and salt.
2
Fill and bake
Brush small timbale moulds with melted butter and sprinkle with finely chopped parsley. Fill with the forcemeat. Set the moulds in a water bath, cover with white paper spread with cold butter and bake in the oven for 20-30 minutes.
3
Make the sauce
Brown the butter, stir in the flour and thin with the bouillon. Add the peeled onion and root vegetables and simmer for 1/4 hour, then strain. Return the sauce to the pot with the mushrooms, sugar colouring, pepper and salt to taste, and simmer for 10 minutes. Add the lemon juice just before serving.
4
Arrange
Turn the pâtés out onto a flat dish and sprinkle with finely shredded lettuce. Serve with the sauce.