Chickens (boiled), ..........................................2

Milk (fresh)-Pints, ..........................................1

Onion (chopped)-Tablespoonfuls,................... 1

Nutmeg (grated),.......................................... 1/2

Salt and White Pepper to taste.

Eggs (hard boiled-yolks only), . . ...................6

Sweet Cream-Pint, ...................................... 1/2

Powdered Biscuit Crumbs-Pint, ......................1/2

Lemon, ........................................................... 1

Sherry (good),-Claretglassfuls, ....................... 1

Remove the skin, bone and gristle from the chicken and chop into small dice; make a stock of the onion, nutmeg, salt and pepper with the yolks of the eggs and mix into a smooth paste. Let it boil; while boiling thicken with the powdered biscuit crumbs. After cooking for about 10 minutes, and just before taking off, add the cream and juice of the lemon. Remove from the fire and add the sherry wine; let it cool. Mix this stock with the chicken, put it in ramekins or individual escallop dishes, buttered; grate bread crumbs over, brown, and serve very hot. If you have not the escallop shells, bake all together in a shallow baking-dish.