MINCED CHICKEN ON TOAST
Have ready slices of hot toast spread with butter and covered with a well-seasoned mixture of minced chicken and mushrooms moistened with a little white sauce. Cut the slices in rounds with a biscuit-cutter, and on each place a poached egg that has also been cut round. Over the whole turn a cream sauce thickened mainly with the yolks of eggs. For the sauce cook together a level tablespoonful of flour and a tablespoonful of butter, and add a cupful of hot milk. When the sauce is limpid stir in the yolks of two eggs. Season with salt and pepper.
Mrs. Leon E. Weill