Luncheon Chicken

Ingredients

• 1½ 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
• ⅔ cup buttered cracker crumbs
• 4 eggs

Steps

1. Cook butter five minutes with vegetables, add flour, and gradually the stock. Strain, add chicken dice, and season with salt and pepper. Turn on a slightly buttered platter and sprinkle with cracker crumbs. Make four nests, and in each nest slip an egg; cover eggs with crumbs, and bake in a moderate oven until whites of eggs are firm.

More recipes with chicken, butter, carrots, onion, flour, broth or stock, crackers or eggs

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.