Juice of one-half lemon,
One-quarter teaspoon of mustard,
One and one-half teaspoons of salt,
One teaspoon of paprika,
in the cream sauce. Also add the prepared chicken, the mushrooms and then green pepper. Heat until the boiling point is reached and then simmer slowly for ten minutes and serve on toast.
BREAST OF GUINEA HEN, TERRAPIN STYLE
Cut the breasts of two cooked guinea hens into one-inch blocks and place in a chafing dish and add
Three cups of thick cream sauce,
One well-beaten egg,
One-half teaspoon of mustard,