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Mock Terrapin

1½ cups cold cooked chicken or veal, cut in dice 1 cup White Sauce I Yolks 2 "hard-boiled" eggs, finely chopped Whites 2" hard-boiled" eggs, chopped 3 tablespoons Sherry wine 14 teaspoon salt Few grains cayenne Add to sauce, chicken, yolks and whites of eggs, salt, and cayenne; cook two minutes, and add wine. 2 cups scalded milk 1½ cup butter 1/8 cup flour 1 teaspoon salt 1/8 teaspoon pepper Chicken Soufflé 1/2 cup stale soft bread crumbs Whites 3 eggs, beaten stiff 2 cups cold cooked chicken, finely chopped Yolks 3 eggs, well beaten 1 tablespoon finely-chopped parsley Whites 3 eggs, beaten stiff Make a sauce of first five ingredients, add bread crumbs, and cook two minutes; remove from fire, add chicken, yolks of eggs, and parsley, then fold in whites of eggs. Turn in a buttered pudding-dish, and bake thirty-five minutes in a