Required: About half a pound of cooked chicken. One ounce of flour. One ounce of butter.

Three-quarters of a pint of milk, or milk-and-water, or white stock. The yolk of an egg. Half a teaspoonful of grated onion. Salt and pepper. (Sufficient for three.)

Divide the chicken into neat small joints. Melt the butter in a saucepan, add the flour and onion, mixing them in smoothly; cook these for a lew minutes; then add the milk, and stir it over the fire until it boils. Season this sauce carefully. Put in the chicken, and let it heat through very gently. Beat up the yolk of egg with a tablespoonful of milk, and stir it into the sauce. Re-heat it again without letting it actually boil; then serve it very hot.

N.B.-Veal or rabbit are excellent cooked in this way. Cost, about 1s. 6d.

Chaudfroid of Quails

Chaudfroid of Quails