1 pint of cold chicken, cut into dice 1 tablespoonful of butter 1 tablespoonful of flour 1/2 pint of cream or milk

2 tablespoonfuls of white stock 6 mushrooms, chopped fine 1 sweetbread Salt and pepper to taste

Clean and parboil the sweetbread for twenty minutes as directed. Pick it to pieces, rejecting all the fibrous skin, and mix with the chicken. Put the butter in a frying-pan to melt, being careful not to brown it; when melted, add the flour and mix well, then add the cream or milk and stock; stir continually until it boils; add the chicken, sweetbread, and mushrooms, salt and pepper; stir carefully until thoroughly heated, and serve either in individual dishes or paper cases.