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Cannelons of Chicken

(Marseilles.) This is a combination of croquette and ravioli, which is a popular dish in Italy. As we go south in France, approaching Spain or Italy, we find borrowed traits of cookery. Chop fine 1 cup of cooked chicken, mix with a spoonful each of flour and butter, 2 spoonfuls of cream, the yolk of an egg, salt, and pepper, and some parsley. Make into a thick paste. Roll out some fine puff paste very thin; cut it into squares of four inches, and filling with the above, fold and pinch the edges. Fry or bake them until a light brown. Drain, serve in a pile, with sauce or parsley.