Soft stale bread-crumbs, 1/2 cup,
Cold, cooked fowl, 1/2 cup,
Butter, melted, 1 tablespoon,
Flour, 1/2 tablespoon,
Milk, 1/2 cup,
Macaroni (cooked, and cut small), 1 cup,
Fresh mushrooms, 1/2 cup,
Canned pimentoes, cut small, 1 tablespoon,
Cream, beaten till stiff, 1/2 cup,
Salt, \1/2 teaspoons,
Parsley, finely chopped, 1 teaspoon,
Melt the butter, add the flour, and stir till well blended. Then gradually pour on the milk, stirring constantly. Bring to the boiling-point, then add the bread-crumbs and the yolks of the eggs which have been beaten until thick and lemon-colored. Also add the macaroni and fowl. The fowl should be cut in strips. The breast is preferable. Add 1 tablespoon of canned pimentoes cut in small pieces, the mushrooms cut in strips, cream, beaten till stiff, salt, and parsley.
Stir until well mixed, then put in the whites of the eggs beaten until stiff, and stir them lightly in. Turn into a pan or mold lined with buttered paper, and bake in a moderate oven until firm.
Remove to a hot serving dish, and pour round it a tomato sauce or a white sauce, to which sauted mushroom-caps have been added.
Garnish with sprigs of parsley.