Cream, 2 pints,
Butter, 1/2 cup,
Flour, 3 tablespoons,
Currant jelly, 2 tablespoons,
Made mustard, 1 tablespoon,
Lemon juice, 2 tablespoons,
Sherry, 2 tablespoons,
Parsley, finely chopped, 1 tablespoon,
Pimolas, or small olives, 1/2 pint.
Roast the chicken without stuffing. When cold cut the meat into small pieces. Put the meat into a stewpan with 1 pint of cream, add the butter, flour, mustard, currant jelly, salt, and pepper. When boiling add the other pint of cream, and the hard-boiled eggs chopped fine.
Just before serving add the lemon-juice, sherry, and parsley, and garnish with toast-points and pimolas.