Chop very fine any pieces of cold cooked chicken that may be left. To every pint of this meat allow

1/2 pint of cream 1 tablespooonful of butter 1 tablespoonful of chopped parsley

3 hard-boiled eggs 2 tablespoonfuls of bread crumbs 1/4 nutmeg, grated

Salt and cavenne to taste

Put the butter in a frying-pan to melt, then add the bread crumbs, cream, chicken, and seasoning; stir over the fire until it boils; then add the hard-boiled eggs chopped very fine. Fill paper cases or individual dishes with this mixture, sprinkle lightly with bread crumbs, and brown in a quick oven.