Fricassee of Chicken

• 1 boiled or 1 lb. can of chicken
• 1 pt. Velouté sauce

Before chicken is quite cold, cut into joints, remove skin and excess fat. Make sauce, thoroughly heat chicken in it, add cream and egg, stir over a low heat until the sauce thickens (do not boil). Season, add lemon juice. Arrange chicken in entrée dish, strain sauce over and garnish.