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Supreme of Chicken

Chop fine the breast of a raw chicken. Beat one egg, add the chicken, and continue beating until smooth; then add three eggs, one at a time, beating each egg in thoroughly. Add a generous teaspoonful of salt, a saltspoonful of white pepper, a dash of black pepper and one pint of cream.

Butter twelve small moulds and ornament them with truffles. Fill with the chicken mixture, cover with buttered paper, and steam twenty minutes.

Or, put in a pan of boiling water and cook in a moderate oven till the centres are firm. Serve with mushroom or bechamel sauce. These can be cooked and left in the moulds and then reheated.

It will take about fifteen minutes to reheat.