Luncheon Chicken
- 1 1/2 cups cold cooked chicken, cut in small dice
- 2 tablespoons butter
- 1 slice carrot, cut in small cubes
- 1 slice onion
- 2 tablespoons flour
- 1 cup Chicken Stock
- Salt
- Pepper
- 2/3 cup buttered cracker crumbs
- 4 eggs
Cook butter five minutes with vegetables, add flour, and gradually the stock. Strain, add chicken dice, and season with pepper and salt. Turn on a slightly buttered platter and delicately sprinkle with cracker crumbs. Make four nests, and in each nest slip an egg; cover eggs with crumbs, and and bake in a oven heated to 350F until whites of eggs are firm.
Submitted by Aug 14, 2009
15 min
30 min
45 min