Minced Chicken on Toast

1. 1

   Melt the butter in a small pan, and add the mushrooms and scallion.

2. 2

   Cook gently for about 5 minutes, to soften.

3. 3

   Splash in the Madeira, and cook down until syrupy.

4. 4

   Add the chicken, season with salt and pepper, and heat through, stirring in enough of the cream sauce to bind the chicken or use heavy cream.

5. 5

   Spoon everything over toast, and sprinkle a little tarragon on top.

6. 6

   I like to surround my mince with a green vegetable, such as asparagus or peas when in season.

7. 7

   This mince is good made with the remains of a holiday turkey, and if you have some chestnuts left over, by all means use a couple of them, roughly chopped, in place of the mushrooms.

8. 8

   Another accompaniment I tried recently was some young milkweed pods, their tender leaves and buds still closed.

9. 9

   I steamed them for about 8 minutes, then bathed them in sweet butter and a few drops of lemon.

10. 10

    It made for an early-summer treat, just right with an old-fashioned New England mince.

* Per serving · 4 servings · Values may vary.

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