1 cup of cooked chicken breast 1 cup of cold, boiled ham 2 tablespoonf uls of butter

2 tablespoonfuls of butter

3 tablespoonfuls of flour ½ teaspoonful of salt

½ teaspoonful of paprika

1¼ cups of chicken broth

3 tablespoonfuls of sherry wine

3 tablespoonfuls of port wine

2 tablespoonfuls of red bar-le-duc

(currants) 1 teaspoonful of lemon juice

The chicken and ham should be in half-inch cubes. Saute the ham in the first butter mentioned until delicately browned, then skim from the butter; add the second measure of butter, when frothy add the flour and seasonings; let cook two or three minutes, then add the broth and stir until boiling; add the wine, currants and lemon juice, and when again boiling, the chicken and ham. Let stand over boiling water to become very hot. Serve in patties or Swedish timbale cases. Chicken giblets may be used in place of the ham and chicken, or sweetbreads or veal in the place of the chicken.

Creole Patties

Replace the chicken and ham in the preceding recipe with chicken livers and mushrooms, fresh or canned, in small pieces, half and half; add two pimentos in bits and substitute tomato puree for the wine. Add also a few drops of onion juice.