Filling For Chicken Patties

Cut the white meat of a cold, cooked chicken into small pieces; put into a saucepan 1/2 pint of cream or milk and 1/2 pint of chicken broth, 1 oz. butter in small pieces and rolled in flour, salt, red pepper and a very little nutmeg. Place the pan on the stove where it will simmer to boiling point; then remove and let cool. Beat up the yolks of 2 eggs with 1/2 teaspoon flour and a little milk; add this to the other mixture and cook until thick; then add to the chicken and heat through; fill shells and serve hot. Some prefer to use the eggs hardboiled and chopped.

Oyster Patties

One pint small oysters, 1/2 pint cream, 1 large teaspoon flour, salt and pepper. Heat the cream in a double boiler; thicken it with the flour, rubbed smooth in a little cold milk, and season with the salt and pepper. While the cream is heating, bring the oysters to a boil in their own liquor; skim carefully, and add them with a little of the liquor, to the cream and boil up once. Fill hot pastry shells with this mixture and serve at once. This will fill 18 shells.

Oyster Patties

Put the liquor from the oysters into a saucepan; add the grated rind of 1 lemon, a pinch of cloves, some cayenne pepper and 1 tablespoon of butter. Thicken with a little flour. Make more, if desired, by adding a little milk. Then put into this the oysters cut in halves. Serve hot in hot patty shells.