There's chicken cream, for instance, made from a cold boiled or
roasted--well, bird. I don't know whether it's chicken or fowl.
Perhaps you paid for chicken and got fowl. Perhaps you paid for fowl
and wheedled the provisioner into giving you chicken. But we will say
chicken, anyway. Pick, then, all the flesh from the chicken, mince and
then pound it. Now add to it half a pint of cream stiffly whipped and
half a pint of just liquid aspic jelly. Season with salt and white
pepper and any other condiment if you like. Then have one large or
several small moulds and line them with aspic jelly and fill with the
chicken cream. Let set till cold and stiff and then unmould on slices
of very thin fried bread. Chop parsley and sprinkle over the creams
when unmoulded.