Cold roast or boiled chicken - chiefly the white meat,

1 cup gravy.

1 table-spoonful butter, and 1 egg, well beaten.

1 cup of fine bread-crumbs.

Pepper and salt.

Rid the chicken of gristle and skin, and cut - not chop - into pieces less than half an inch long. Have ready the gravy, or some rich drawn butter, in a saucepan on the fire. Thicken it well, and stir in the chicken, boil up once, take it off, and add the beaten egg. Cover the bottom of a buttered dish with fine bread-crumbs, pour in the mixture, and put another thick layer of crumbs on top, sticking bits of butter all over it. Bake to a delicate brown in a quick oven.

Or ,

Instead of the gravy make a white sauce, as follows:

1 cup cream or rich milk.

2 table-spoonfuls butter and 1 beaten egg.

1 table-spoonful corn-starch,, wet in cold milk.

Pepper, salt and parsley.

Heat the cream to a boil, stir in the corn-starch until it thickens ; then the butter, seasoning and egg. Take at once from the fire, add the minced chicken, and proceed as already directed.

Turkey may be used instead of chicken; also veal.