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Minced Chicken, And Poached Eggs

Cut up all the white meat of a roast or boiled fowl into mince or shreds, and put into a small stewpan, with a gravy-spoonful of Bechamel sauce; when about to send to table warm the mince, dish it up, and place the poached eggs round it with a scallop of glazed tongue or of ham, and a fried crouton of bread in between each egg; pour a little white sauce round the entrée, and serve.