Ingredients:

1 1/3 cups of cold, cooked 1/2 cup of chicken broth

chicken in cubes 1/2 cup of cream

2 tablespoonfuls of butter 3 cups of well-seasoned

2 tablespoonfuls of flour mashed potato

1/4 teaspoonful of salt 1 yolk of egg

1/4 teaspoonful of paprika

Ingredients:

Make a sauce of the butter, flour, seasonings and liquid, add the chicken and heat over hot water. The potato should be just moist enough to flow through a tube easily. On a buttered baking sheet spread rounds of potato half an inch thick and nearly three inches across. Put the rest of the potato in a pastry bag and with star tube pipe potato on to the rounds, as if building a burr basket. Brush over the cases thus formed with the egg, and set into the oven, to make hot and brown the edges. Remove with a spatula or broad knife to plates, fill the open space in the centers with the chicken preparation and serve.