Required: Half a pound of cooked chicken free from bone. Half an ounce of flour. One ounce of butter. Half a pint of white stock or milk. Two tablespoonfuls of cream. Half a teaspoonful of lemon-juice. Salt, pepper, and nutmeg.

Cut the chicken into small dice about a quarter of an inch square, using only white meat. Melt the butter in a saucepan, stir in the flour smoothly, add the stock or milk, and stir the sauce over the fire until it boils well. Let it cool slightly, then add the chicken, cream, seasoning, and lemon juice; add only a very few grains of nutmeg.

Have ready some small ra-makin cases, cither those made of china, paper, or electroplate. Pile some of the mixture neatly up in each, and sprinkle a little chopped parsley or truffle over each, just to give a speck of colour. Serve at once. N.b. - If more convenient, leave out cream. Veal is excellent treated in the same way.