American Medium Fannie Merritt Farmer
Luncheon Chicken
Cook butter five minutes with vegetables, add flour, and gradually the stock. Strain, add chicken dice, and season 262with 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.
Ingredients
grocery- 1½ cups cold cooked chicken, cut in small dice
- 1 slice carrot, cut in small cubes
- 1 slice onion
- Salt
- Pepper
- ⅔ cup buttered cracker crumbs
- 4 eggs
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Required Gear
kitchen
Mixing bowl skillet
Saucepan * We may earn a commission from these links.
receipt_long
Instructions
- 1
No instructions provided
Recipe by Fannie Merritt Farmer from The Boston Cooking-School Cook Book , Chapter 17 (1896)