Poulet à la Chipolata.—Peel and stew some nice chestnuts till tender but not broken, slice down some cooked carrots and some small silver onions previously blanched, having about twelve or eighteen of each according to your dish; cut down some cold cooked sausages into pieces to match; and put all these into a pan with some button mushrooms, and enough good velouté or béchamel to heat it all well; slice down the flesh of a cold cooked fowl into neat little fillets, lay it into the sauce with the rest, and heat it all together; then dish on an entrée dish with fried croutons spread with maître d'hotel or truffle butter. (This is a capital way of serving cold turkey.)