Luncheon Chicken
A dish made with cold cooked chicken and butter.
contains glutencontains dairycontains eggscontains meat
Ingredients
US
Metric
- 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
Make it lactose-friendly
- 2 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Melt the butter in a saucepan, add the carrot and onion, and cook for five minutes.
- Add the flour, then gradually stir in the chicken stock.
- Strain the sauce.
- Add the chicken dice and season with salt and pepper.
- Turn the mixture onto a slightly buttered platter and sprinkle with some of the buttered cracker crumbs.
- Make four nests in the mixture and slip an egg into each nest.
- Cover the eggs with the remaining crumbs.
- Bake in a moderate oven until the whites of the eggs are firm.
Nutrition (estimated, per serving)
| Calories | 642 |
|---|---|
| Protein | 29.4 g |
| Fat | 42.6 g |
| Carbs | 35.8 g |
| Fiber | 5.8 g |
| Sodium | 376 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States