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Sweetbreads and Chicken in Fontage Cups

Substitute one half cup cold cooked chicken cut in small pieces for the one half cup of mushrooms, and proceed as for Sweetbreads and Mushrooms in Fontage Cups.

Creamed Oysters and Celery in Fontage Cups 1 pint oysters 2 tablespoons butter 1 tablespoon lemon juice 2 tablespoons flour 2 eggs cup cream salt and pepper 2 tablespoons wine 1 cup chopped celery Melt butter, add oysters and cook one minute. Remove oysters, add remaining ingredients except wine, cook until thick, add oysters and wine, and serve in fontage cups.