Boil the chicken the same as for Chicken Croquettes, and cut it into dice. To every quart of the cut meat allow

3 hard-boiled eggs 1/4 teaspoonful of ground mace 1 tablespoonful of flour 1 gill of sherry

1/4 pound of butter 1/2, cup of cream 1/8 teaspoonful of ground cloves Salt and cayenne to taste

Put the chicken in a saucepan. Rub the butter and flour together, add it to the chicken, then add the seasoning and cream. Stand over a very moderate fire until thoroughly heated. Chop the whites of the eggs very, very fine, then add them to the chicken. Mash the yolks of the eggs, with two or three tablespoonfuls of cream to a smooth paste, then add to the chicken and stir the whole over the fire until it comes to the boiling point; add the wine, and serve immediately.

More or less wine may be added according to taste.

Calf's liver, after parboiling for fifteen minutes, is delicious dressed in this same manner.