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Directions:
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.
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