From: The Thorough Good Cook

Entrees: 10. Chicken Patties with Puree a la Seine.

Take eight or ten dariole moulds and line them with paste, fill them with trimmings of paste, cut tops of the same paste, rub them over with the yolks of eggs, bake them and then take out the inside. Cut off all the white meat from two roasted fowls, pound in a mortar until it can be passed though a fine hair-sieve; then reduce some Béchamel sauce, or white sauce, which should be well flavoured with mushrooms, mix the chickening with the sauce, and season it before you fill the patties. Do not suffer the puree to boil, which would totally spoil it.