Boudins a la reine are made in exactly the same manner as Croquettes, only the mixture is placed in a frying pan and fried in butter, using about a Tablespoonful. To this is added one cup of milk. Beat the Chicken thoroughly in this, add a grated nutmeg, then take off the fire and add two eggs, well beaten. Fill custard cups with the mixture, place in the oven setting in a pan of boiling water and covering with paper. Let them bake thus as you would a cup custard for twenty minutes, and take off the paper and let them brown. Serve hot. All cold roasts, whether of Turkey or Chicken, may be thus utilized.