Take the white meat of a three-pound cooked chicken; chop it very fine. Measuse; it should measure just one pint; now put a rounding tablespoonful of butter into a saucepan; when melted add the same amount of flour; stir until mixed, add one-half pint of cream, stir until thick and smooth; take from the fire and add one-half cup of fine bread crumbs (not dried), beat just a moment; add a teaspoonful of salt and a dash of red pepper, a level tablespoonful of finely chopped parsley and the well beaten yolks of two eggs; then stir in the chicken; beat the whites of four eggs to a very stiff froth and add to the mixture carefully. This may be baked in individual moulds or in a baking dish. If in individual moulds, bake like chicken timbales; if in a baking dish, set in a pan of hot water, cover with buttered paper and bake twenty or twenty-five minutes in a quick oven. Serve immediately.