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Scalloped Chicken:
1 chicken, salted and cooked
(1 1/2 quts. broth)
1/2 cup butter
3/4 cup flour
4 eggs
6 cups bread crumbs
2 T. celery flakes
2 T. onion (minced)
1 tsp. salt
1 tsp. sage
1/4 tsp. pepper
Grease pan, layer the breaded crumbs and chicken. Make custard to pour over. Melt butter, add flour, blend well. Slowly add 1 1/2 quarts broth. Stir constantly. Cook until thick. Beat eggs and then add to custard. Bake at 350 for 45 minutes.
1 chicken, salted and cooked
(1 1/2 quts. broth)
1/2 cup butter
3/4 cup flour
4 eggs
6 cups bread crumbs
2 T. celery flakes
2 T. onion (minced)
1 tsp. salt
1 tsp. sage
1/4 tsp. pepper
Grease pan, layer the breaded crumbs and chicken. Make custard to pour over. Melt butter, add flour, blend well. Slowly add 1 1/2 quarts broth. Stir constantly. Cook until thick. Beat eggs and then add to custard. Bake at 350 for 45 minutes.