| Chicken Cream
4 cups of cooked chicken
2 cups of soft bread crumbs
1/4 cup of butter
2 tablespoons of flour
1cup of milk
1/4 teaspoon of ground mace or nutmeg
1 tablespoon of chopped parsley
1 egg, beaten
salt and pepper to taste |
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Preheat oven to 350ºF. Grind chicken and mix with bread crumbs. Melt 2 tablespoons of butter in saucepan. Stir in flour, blending well. Gradually add milk, stirring until smooth. Boil for 2 - 3 minutes, stirring constantly, then add mace or nutmeg and parsley. Remove from heat and cool slightly. Add sauce to chicken mixture, mixing well. Melt the remaining butter and add to chicken with beaten egg. Season with salt and pepper. Place in buttered, ovenproof dish, allowing room for chicken cream to rise slightly. Bake for 30 - 35 minutes. Remove from oven and serve hot. Serves 4 |
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