Casserole Recipe

This is one of the tastiest of all the warmed-over chicken dishes. Chop
the chicken fine, and to each pint allow one tablespoonful of butter, one
of flour and a half pint of milk. Rub the butter and flour together, add
the milk, stir over the fire until boiling, season the meat with a
teaspoonful of salt and a dash of pepper, add to the milk sauce, and stir
over hot water for fifteen minutes. The flavoring may be changed by adding
three or four chopped mushrooms, or, if you have it, a chopped truffle;
but it is exceedingly good plain. Heap this on squares of nicely toasted
bread, serve at once, or you may garnish the tops with carefully poached
eggs.

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