Chicken Patés.
Line your paté-pans with a good paste, made according to either of the receipts already given this month, and bake in a brisk oven.
Mince the chicken left from yesterday. Put the bones and stuffing into a saucepan with two cups of cold water, and stew down to one cup of gravy. Season this well, add three tablespoonfuls of milk when you have strained out the bones, a tablespoonful of butter, and a very little parsley. The stuffing should thicken it sufficiently. Stir in the chicken, warm until hot, but do not let it boil, or it will be spoiled. Fill the paste-shells, having taken them from the tins; arrange upon a hot dish and set within an open oven until they are sent to table.