Salt and pepper to taste.
1 table-spoonful butter.
A little chopped parsley.
Stir the corn-starch into the boiling milk until it thickens well, then the butter and seasoning.
This mixture is useful in all similar preparations, but should be a little thicker for oysters than for meats.
Chicken Patés.
Line small paté-pans with good puff paste, let this get crisp in a cool place, and bake in a brisk oven. Stir minced chicken, well seasoned, into a good white sauce, heat through, fill the shells, set in the oven to brown very slightly, and serve.
Or,
Thicken the gravy left from the roast chicken with browned flour, add to the minced meat the yolk of one or two hard-boiled eggs, mashed fine; stir all together in a saucepan until hot, and fill the paste-shells. This is a brown mixture, and if not over-cooked, is very savory.