Chicken Bechamel

1 good-sized chicken 2 tsp. salt 1/4 tsp. pepper 1 c. small mushrooms 1/4 c. chopped pimiento 3 Tb. flour 1 c. thin cream

Clean, dress, and cut up the chicken.
Place the pieces into a saucepan, and cover with boiling water.
Add the salt and the pepper, and allow to come to the boiling point. Remove the scum and simmer the chicken slowly until it is tender. Remove the chicken from the liquid, take the meat from the bones, and cut it into small pieces.
Add to these the mushrooms and chopped pimiento. Reduce the stock to 1 cupful and thicken it with the flour added to the thin cream. Cook until the sauce is thickened. Then add to it the chopped chicken with the other ingredients. Heat all thoroughly and serve on toast points or in timbale cases, the making of which is explained in Meat, Part 2.