Cut cold boiled chicken into neat pieces, an inch and a half long and half as wide, and all as nearly as possible of the same size. Cover with oil and lemon-juice and let them stand in the refrigerator two hours. Then sprinkle with pepper, salt, and a dust of dry mustard, dip in egg and cracker-crumbs, set aside for an hour, or until stiff, and fry to a light brown.

Heat a cupful of strained oyster-liquor to boiling, skim, season to taste, and thicken with a tablespoonful of butter rubbed in one of corn-starch. Boil up, stirring all the while, add a table-spoonful of cream and a beaten egg. Half fill nappies or shallow custard-cups with the sauce, lay a piece of chicken upon it, and pass while hot. Eat from the nappies.