Salpicon of Chicken, Baked

Take one pound of white meat of a cooked chicken, cut it into small dice and put the pieces in a saucepan with four spoonfuls of cooked lean ham, and as much mushrooms, all to be cut alike, and mingle in a few spoonfuls of good reduced bechamel sauce (No. 409), finishing the preparation with a small piece of melted chicken glaze (No. 398). Pour the whole into a small pie dish (Fig. 183), smooth it to a dome and cover with a layer of duchess potato preparation (No. 2785), smooth again, butter over the top and bestrew with bread-crumbs and grated parmesan; bake for a quarter of an hour in a slack oven and serve in the same dish.