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Creamed Chicken

Make a white sauce No. 2 (see page 68). When hot put into it small pieces of chicken, and half as much diced cooked sweetbreads as there is chicken.

Heat through quickly, not allowing the mixture to boil. Just before taking up add one teaspoonful of well-washed parsley, chopped fine. Serve on a hot platter in a border of green peas.

Chicken or Turkey Timbale with or without