1 cup cold flaked chicken. 2 cups thin cream sauce.
6 hard cooked eggs. 1/2 cup mushrooms.
Seasonings.
Cut the eggs in slices, putting two yolks through a potato ricer. Make a
thin cream sauce, season as desired with celery seed or curry. Add the
chicken and mushrooms, drained from their liquor. When hot, and just
before serving, add the eggs. Pour the mixture over rounds of toast and
over the top of each portion sprinkle some of the yolk which was forced
through the potato ricer as a garnish. A bit of parsley improves the
appearance.