Luncheon Chicken

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 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.
  • 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 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.