This is a tasty way to use up leftover chicken.
12 lb. potatoes, cooked, mashed and kept warm
22 oz. butter
2 egg yolks, lightly beaten
2 tablespoons milk
12 teaspoons salt
1 teaspoon black pepper ‘, teaspoon grated nutmeg
4 oz. lean bacon slices, grilled until crisp
8 oz. mushrooms, wiped clean and thinly sliced
1 green pepper, white pith removed, seeded and finely chopped
10 fl. oz. bechamel sauce
1 ½ lb. cooked chicken meat, minced
2 teaspoons lemon juice
4 fl. oz. double cream , lightly whipped
In a medium-sized mixing bowl, combine the mashed potatoes, 12 ounces of the butter, three-quarters of the egg yolks, the milk, 1 teaspoon of the salt, 2 teaspoon of the pepper and the nutmeg. Crumble the bacon and mix it in.
Spoon the potato mixture into a forcing bag fitted with a 3-inch nozzle. Pipe a thick border of the potato mixture around the edge of a heatproof serving dish or plate. Set aside and keep warm.
In a medium-sized frying-pan, melt the remaining butter over moderate heat. When the foam subsides, add the mushrooms and green pepper and fry them, stirring occasionally, for 5 minutes. Remove the pan from the heat. Set aside and keep warm.
Preheat the grill to moderately high.
In a medium-sized saucepan, bring the bechamel sauce to just under boiling point. Stir in the minced chicken. Using a slotted spoon, transfer the mushrooms and green pepper to the saucepan. Stir well to mix. Reduce the heat to low and cook for 5 minutes.
Stir in the lemon juice and the remaining salt and pepper. Remove the pan from the heat and stir in the cream. Taste the mixture and add more seasoning if necessary. Spoon the mixture into the centre of the serving dish or plate.
Using a pastry brush, brush the remaining egg yolk all over the potato border. Place the dish or plate under-neath the grill and grill for 4 to 5 minutes or until the top is lightly browned all over.
Remove the dish from the heat and serve immediately.