Make a smooth foundation sauce from 60 g (2 oz) butter, 30 g (1 oz) flour and 1 breakfast cup milk. The butter should be melted in a pan, after which the flour should be stirred in and the paste cooked for 5 minutes, before the milk is added gradually while the mixture is constantly stirred. Mix into the sauce 45 g (1 1/2 oz) grated cheese and boil slowly for 5 minutes, finally stirring in seasonings of salt and pepper.
Cut the cold chicken meat into small pieces, having removed all skin. Arrange in a buttered fireproof dish, pour over it the sauce and add a good layer of breadcrumbs mixed with more grated cheese. Pour over all 30 g (1 oz) melted butter and brown in a hot oven.
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