1 cold roast chicken 1 tablespoonful of flour

1 tablespoonful of butter 1/2 pint of milk or cream

Salt and pepper to taste

Strip the skin carefully from the chicken, and cut the meat into nice pieces, about an inch and a half long and an inch wide. Now put the butter in a frying-pan to melt, add to it the flour; mix until smooth; add the milk or cream, stir continually until it boils and thickens; add salt and pepper. Into this sauce dip each piece of chicken, and place the pieces on a dish, one not touching the other. Stand away until very cold. When cold, arrange the pieces nicely on a dish, sprinkle them with a little parsley chopped very fine, garnish with aspic jelly and parsley, and serve.