(Mrs. Elliott Russell, Boston)

1 pint of cold cooked chicken chopped fine. 1 tablespoonful of chopped parsley. 2 tablespoonfuls of butter. Salt and pepper. 2 tablespoonfuls of bread crumbs. 2 eggs, beaten without separating. 1/2 cup of chicken stock.

Melt the butter, add the bread crumbs, then the stock; let boil, then add the chicken, parsley, salt and pepper, and the eggs. Bake in buttered timbale moulds, filled to two thirds their height, twenty minutes. Let the moulds stand while cooking on a trivet or thick fold of paper. Serve with the following:

Sauce

4 tablespoonfuls of butter. 1 sprig of parsley. 1 tablespoonful, each, of chopped onion and carrot. 4 tablespoonfuls of flour. 1 pint of stock. 1 bay leaf. Salt and pepper.

Cook the onion, carrot, bay leaf and parsley in the butter ten minutes and add the flour, salt, and pepper; when frothy add the stock gradually, and let simmer ten minutes after all the stock is added; strain around the timbales.