Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    chicken -- (4 to 5 lb.) cooked
     3/4  cup           flour
   1      teaspoon      minced onion
   3      cups          soft bread crumbs -- (3 to 4)
     1/2  teaspoon      black pepper
   1      teaspoon      salt
     1/4  cup           butter or oleo
   6      cups          chicken stock
   6      tablespoons   butter or oleo
     1/2  teaspoon      celery salt
   6                    eggs

Preparation:

Cool chicken; remove from bones; cut into pieces. Melt 1/4 cup oleo; add flour; blend well. Slowly add chicken stock, stir- ring, and cook for 5 minutes. Cool; add beaten eggs; cook 2 min- utes. Cool. Saute onions in 6 tablespoons butter or oleo; mix with crumbs and seasonings Place layer of crumbs in greased 1 1/2 quart baking dish, then layer of chicken, then custard. Top with buttered crumbs if desired. Bake 1 hour at 325F. It is nice to make extra gravy with remaining stock.