Preparation:
Combine onion, butter, bread crumbs, celery salt, salt and pepper; moisten with chicken stock. Place in shallow but- tered baking dish. Remove bones from chicken; cut In slices; arrange over dressing. Pour custard over all as follows:
6 c. chicken stock 1/2 c. butter or chicken fat 3/4 c. flour 6 eggs
Heat shortening; stir in flour. Add stock; cook 5 minutes, stirring constantly. Add well beaten eggs; cook for 2 more min- utes. Cool; pour over chicken. Sprinkle with fine bread crumbs. Bake 45 minutes at 350F; serve with additional gravy at table. Abigail Cross Scanned and Formatted by Swest |
