Mince a cupful of cooked fowl and add a tablespoonful of flour, the same quantity of butter, the beaten yolk of an egg, two spoonfuls of cream, with pepper and salt to taste. The whole should form a thick paste. Now roll some puff paste very thin, cut it into squares, fill each with the mixture, and fold over. Fry or bake until lightly browned. This should be served piled upon a dish and surrounded with parsley.