1 cup of fine bread-crumbs.
Pepper and salt.
Rid the chicken of gristle and skin, and cut—not chop—into pieces less than half an inch long. Have ready the gravy, or some rich drawn butter, in a saucepan on the fire. Thicken it well, and stir in the chicken, boil up once, take it off, and add the beaten egg. Cover the bottom of a buttered dish with fine bread-crumbs, pour in the mixture, and put another thick layer of crumbs on top, sticking bits of butter all over it. Bake to a delicate brown in a quick oven.
Or—
Instead of the gravy make a white sauce, as follows:
1 cup cream or rich milk.
2 table-spoonfuls butter and 1 beaten egg.
1 table-spoonful corn-starch, wet in cold milk.
Pepper, salt and parsley.
Heat the cream to a boil, stir in the corn-starch until it thickens; then the butter, seasoning and egg. Take at once from the fire, add the minced chicken, and proceed as already directed.