Creamed chicken
Make a white roux of two tablespoonfuls of butter and half as much flour; when it bubbles add a cupful of cold chicken cut into dice, a teaspoonful of onion juice, salt and pepper to taste and enough stock to keep all from burning. Cook for ten minutes before stirring in two hard-boiled eggs chopped fine and a cup of rich milk heated with a pinch of soda stirred in.
Imitation terrapin
Proceed as directed in last recipe, adding at the last, the juice of half a lemon and a glass of sherry. Boil up and serve at once.