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Chicken in Baskets

To three cups hot mashed potatoes add three tablespoons butter, one teaspoon salt, yolks of three eggs slightly beaten, and enough milk to moisten. Shape in form of small baskets, using a pastry-bag and tube. Brush over with white of egg slightly beaten, and brown in oven. Fill with Creamed Chicken. Form handles for baskets of parsley. Chicken and Oysters à la Métropole 1/4 cup butter 1/4 cup flour 1/8 teaspoon pepper 2 cups cream 1/2 teaspoon salt 2 cups cold cooked chicken, cut in dice 1 pint oysters, cleaned and drained 1/3 cup finely chopped celery Make a sauce of first five ingredients, add chicken dice and oysters; cook until oysters are plump. Serve sprinkled with celery.