Chicken-fat, 1 1/2 tablespoons,

Cornstarch, 1 tablespoon,

Chicken-stock, 3/4 cup,

Milk, 1/2 cup,

Cream, 1/4 Cup,

Boiled chicken (cut up), 1 cup,

Sauted, sliced mushrooms, 1/2 cup,

Egg, yolk, 1,

Canned pimentoes, 1/4 cup,

Butter, 2 tablespoons,

Salt.

Melt the chicken-fat, add the cornstarch, and stir until well blended. While continuing to stir, gradually pour on the chicken-stock, the milk, and the cream. Bring it to the boiling-point, then add the cold fowl, which has been cut in thin strips, also the sliced mushroom-caps, the pimentoes, and the yolk of 1 egg.

Season with salt, and just before serving, add the 2 tablespoons of butter.

This may be prepared either in a chafing-dish, or on a range. It is a delicious filling for patties, vol-aux-vents, or Swedish timbale cases.