Cold roast or boiled chicken may be used for this dish.

If a chicken is cooked specially, boil as directed for chicken croquettes. Cut the meat into dice, and to every pint of meat allow

1 tablespoonful of butter 1 tablespoonful of flour 12 drops of onion juice 3 hard-boiled eggs 1 gill of cream or milk 1 gill of stock Salt and pepper to taste

Put the butter in a frying-pan to melt, add to it the flour, and stir until thoroughly mixed; then add the stock and cream; stir again until it boils. Take from the fire, add the chicken and seasoning. Mix carefully, and stand it over boiling water until thoroughly heated. Take from the fire, and dish. Press the yolks of the hard-boiled eggs through the "Hennis Vegetable Press," or through a fine sieve, and sprinkle them lightly over the top, and it is ready to serve.

This may also be served in individual dishes or in paper cases.