Chop cold chicken fine, and mix it up with a cupful of well-seasoned drawn butter for two cupfuls of meat. Better still, if you have a cupful of good stock or gravy, add to it a few spoonfuls of cream, thicken to the consistency of starch and moisten the chicken well with this. Beat in the yolk of an egg, and, if convenient, two tablespoonfuls of pounded almonds or of pine-nuts. The mixture should be creamy and soft. Let it get cold and stiff; line a pudding-mould that has a close top with light biscuit-dough, or with family pie-crust, fill with the chicken, put the crust over the top, fit on the lid, and boil for one hour, or steam for an hour and a half.

Turn out upon a hot dish and serve egg sauce or a good gravy with it. It must be eaten as soon as it is turned out.