Luncheon Chicken

Preparation info
    • Difficulty

      Medium

Appears in

By Fannie Merritt Farmer

Published 1896

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Ingredients

  • cups cold cooked chicken cut in small dice.
  • 2 tablespoons butter.
  • 1

Method

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.