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Chicken Pates

Mince chicken that has been previously roasted or boiled, and season well; stir into this a sauce made of half a pint of milk, into which, while boiling, a teaspoonful of corn starch has been added to thicken; season with butter, about a teaspoonful, then salt and pepper to taste. Have ready small pate pans lined with a good puff paste. Bake the crust in a brisk oven; then fill the pans and set in the oven a few minutes to brown very slightly.