A cookbook you were meant to finish yourself — every recipe page faces a blank leaf for your own, and the woman who owned this copy filled eleven of them.
Make a sauce with two level tablespoons of butter, two of flour and one cup of cream, or half cream and chicken stock. Season with salt and pepper.
When boiling hot remove from the fire, add two well-beaten eggs and one pint of chopped cold chicken. Butter individual dishes or one baking dish, pour in the chicken mixture and place the dishes in a pan of hot water. Spread crumbs on the top and bake in a moderate oven for twenty minutes. Serve at once.