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Chicken Patties

Take some patty-pans and line with puff paste and bake to a light brown. Take any remains of cold roasted chickens and their stuffing, put bones and stuffing into a saucepan with one breakfast cupful of water, and stew slowly. Mince the chicken very fine. When the gravy, made of the stuffing and bones, is reduced to a quarter of a pint, strain and put it on the fire again, add three tablespoonfuls of milk, one ounce of butter rolled in flour, and a little pepper and salt. Let this boil for a few minutes, stir in the minced chicken and let it get very hot but do not let it boil after the chicken is added. Turn the paste out of the tins, arrange on a hot dish, fill them with the minced chicken, taking care that it is stirred thoroughly. Serve very hot.