Mix two cupfuls of well-seasoned cold chicken with a cupful of boiling oyster-liquor; bring to a boil, add a cupful of hot milk thickened with a great spoonful of butter rolled in one of flour, and take from the fire. Stir in a tablespoonful of chopped almonds or of chopped champignons, and the pounded yolks of two hard-boiled eggs. Butter a pudding-dish; cover the bottom with a thick layer of crumbs, peppered, salted, and buttered; pour in the mixture; cover with another layer of fine crumbs, pepper, salt, and stick bits of butter all over it, and cook, covered, for half an hour, then uncover and brown lightly.

You can cook turkey or lamb or duck in the same way, substituting a good stock or a white sauce for the oyster-liquor.