From:
The Thorough Good Cook
Poultry: 27. Finaciere pour Vol-au-vent
Cut up in small
pieces a cooked
chicken, and put them into a smooth sauce with some
mushrooms,
sweetbreads,
forcemeat-balls, cocks'-combs and cocks'-
kidneys. When you have to boil a
fowl so as to
garnish the finaciere, use the
liquor to make the
smooth sauce, with a little clarified
gravy and the
juice of mushrooms.