Finely pound three ounces of cold fowl (white parts only) and add thereto two tablespoonfuls of fresh cream and one ounce of softened butter. Rub through a fine wire sieve and finish with three tablespoonfuls of whisked cream.

Chicken Cream

Thoroughly pound the meat of a boiled fowl, add sufficient milk to make into a thick paste, pass through a sieve, and add pepper and salt to taste. Stir thoroughly over the fire till done, and then pour out upon a dish, arranging six poached eggs on the top of the mixture, and garnishing with sprigs of parsley.