Make half a pound of puff paste, using no sugar, but mixing with it a tablespoonful of grated cheese, the juice of half an onion, and a little chopped parsley, pepper and salt. With this blend thoroughly half a pound of the finely minced white meat of a cold chicken, either roast or boiled. Form the mixture into moderate-sized balls or large spoonfuls, and poach in a little clear stock. When cooked, arrange them in a pile on a dish, sprinkle thickly with grated cheese, and place in a fairly-brisk oven until they are nicely browned. Tomato sauce is usually served with them.