One quart of cooked chicken cut into half-inch dice, three hard boiled eggs, one-fourth teaspoonful of ground mace, one-eighth teaspoonful of ground cloves, one tablespoonful of flour, one-fourth pound of butter, one-half cup of cream, salt and cayenne to taste and one gill of sherry. Place the cream in a double boiler; rub the butter and flour together, add to the cream, stir until it thickens; add the hard boiled yolks, which have been pressed through a vegetable press or worked to a smooth paste, also the mace, cloves, salt and pepper; then stir in the chicken dice and when thoroughly heated add the sherry and serve immediately. Boiled or baked calf's liver is delicious served in the same manner as chicken.