2 tablespoons butter 1/2 tablespoon chopped parsley 1/4 cup stale bread crumbs 2/3 cup milk 2 eggs
1 cup chopped cooked chicken Salt
Melt butter, add bread crumbs and milk, and cook five minutes, stirring constantly. Add chicken, parsley, and eggs slightly beaten. Season with salt and pepper. Turn into buttered individual moulds, having moulds two-thirds full set in pan of hot water, cover with buttered paper, and bake twenty minutes. Serve with Béchamel Sauce.