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Chicken with Mushrooms

Melt one-fourth a cup of butter in the blazer; add six mushroom caps, peeled and sliced, and cook slowly, with a teaspoonful of grated onion, about six minutes; add two tablespoonfuls of flour, stir until smooth, then add one cup of cream, stock or milk, pepper and salt, and a few grains of mace.

When the sauce boils, stir in one pint of chicken, finely chopped, and serve as soon as hot. Sweetbreads, lamb or veal may be served in the same manner.