Serve with =BECHAMEL SAUCE.= Melt two tablespoonfuls of butter, add two tablespoonfuls of flour, one-fourth a teaspoonful of salt, a dash of pepper and half a cup, each, of chicken stock and cream; add the beaten yolk of one egg and let stand over hot water five minutes.

Or, =MUSHROOM SAUCE.= Make as above, substituting one-fourth a cup of mushroom liquor for a part of the chicken stock, and adding with the egg half a can of mushrooms, or a cup of fresh mushrooms sauted in two tablespoonfuls of butter.
=Supreme of Chicken.= Chop fine the breast of a raw chicken.

Beat one egg, add the chicken, and continue beating until smooth; then add three eggs, one at a time, beating each egg in thoroughly.

Add a generous teaspoonful of salt, a saltspoonful of white pepper, a dash of black pepper and one pint of cream.

Butter twelve small moulds and ornament them with truffles.