Vol-au-Vent of Chicken

Seasoned diced chicken in cream sauce served in vol-au-vent cases.

Cut a pint and a half of cooked chicken meat into dice and season with salt and pepper. Make a cream sauce and season also with salt and pepper, adding half a teaspoonful each of onion juice and made mustard. Heat the chicken in this, and with it fill some vol-au-vent cases.