1 pint of cold cooked chicken, chopped fine

1 tablespoonful of butter

2 tablespoonfuls of dried bread crumbs 1/2 cup of stock or boiling water

2 eggs 1/4 nutmeg, grated

1 tablespoonful of chopped parsley

Salt and pepper to taste

Put the butter in a frying-pan to melt, add to it the bread crumbs and stock; stir until it boils. Take from the fire, and add the chicken, parsley, nutmeg, salt and pepper, and then the eggs slightly beaten; mix thoroughly. Now fill tea or custard cups two-thirds full with this mixture, stand in a baking-pan half filled with boiling water, and bake in a moderate oven for twenty minutes. When done, turn them out carefully on a heated dish, and pour around them cecil sauce.

Remains of cold roast or boiled turkey may be used in the same way.