It is important that raw chicken should be used for this dish, since twice-cooked meat less nourishing than fresh.

The breast of the fowl used in Menu I. might be used for this dish.

Ingredients: About four rounded tablespoonfuls of dice of raw chicken One yolk of egg. Half an ounce of butter. One teaspoonful of flour. Quarter of a teaspoonful of chopped onion.

Half a gill of milk. Salt, pepper, lemon juice.

Put the milk in a saucepan wilh the onion and any skin, bone, and rough pit of chicken. Let them simmer until the milk is nicely flavoured.

Melt the butter in a saucepan, put in the dice of chicken, and let it cook gently until it loses its pink tint, but do not fry it. Next stir in the flour smoothly, then strain in the milk. Put the lid on the pan, and let its contents simmer very gently until the meat is quite tender; it will probably take about three-quarters of an hour. Beat up the yolk of egg, and stir it gradually in, season the mince carefully, arrange it on a hot dish, garnish it with a few neat sippets of toast. and serve.