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Chicken Custard

  • 1 pint chicken broth
  • Salt
  • Pepper
  • 2 eggs, slightly beaten
Season the chicken broth as needed with salt and a little pepper. Heat up and pour very slowly over the beaten eggs. Cook in a double boiler until the mixture thickens.

Pour into small cups that have been rinsed with cold water. Set away to chill.
Submitted by Tess M Feb 16, 2010
15 min 30 min 45 min


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