One cupful milk, one tablespoonful butter, one tablespoonful flour, salt, pepper, and a pinch of mace; juice of half a small lemon.

Cook the flour and butter together until they bubble, and pour the milk upon them, stirring until you have a thick, white sauce. Set the vessel containing it in an outer saucepan of boiling water and stir into it a cupful of the white meat of chicken, cut, not chopped, with a sharp knife, into small pieces. Let it get hot through before filling the pastry-shells.