EGGS COURTLAND


Mince sufficient cold chicken to make a half cupful. Make a half pint

of cream sauce, add the minced chicken, a half teaspoonful of salt and

a dash of red pepper. Toast a sufficient quantity of bread, put it on

a heated platter, pour over a small quantity of the minced chicken and

cream sauce, put on each a poached egg, cover with the remaining

sauce, dust with parsley and serve with a garnish of green peas.