Mince up fine cold CHICKEN, either roasted or boiled. Season it with pepper and salt, and a little minced parsley and onion. Moisten it with CHICKEN gravy or cream Sauce, fill scalloped shells that are lined with pastry with the mixture, and sprinkle bread crumbs over the tops. Put two or three tiny pieces of butter over each, and bake brown in a hot oven.
The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)