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Minced Chicken, With Macaroni

Prepare the chicken or fowl in small, thin scallops, and add to them some Bechamel sauce; when about to dish them up, first place some macaroni (dressed with grated Parmesan cheese and a spoonful of Bechamel sauce) round the bottom of the dish in the form of a border, and put the mince in the center, piled up like a cone; pour a little white sauce round the entrée, and serve.

MINCE, OR SCALLOP, OF FOWL AU GRATIN.

Cut the meat off the breast and other white parts of a roast of fowl with about a tablespoonful of Bechamel sauce; cut the meat into shreds or scallops; add to it a tablespoonful of grated Parmesan cheese, a little nutmeg, pepper and salt, a small piece of glaze, and a half gill of cream; toss the whole together over the fire until well mixed, and then place the scallops in a dish, piled up in a dome; cover this entirely with a coating of fried bread crumbs mixed with grated Parmesan cheese, in the proportion of twothirds of the former with one-third of the latter; sprinkle a little clarified butter over the surface, place round the entrée a border of fancy-cut croutons of bread, or of potatoes (previously fried), and then put into the oven for about ten minutes, being careful that they do not burn. Next pour Bechamel sauce round the entrée, and serve.