Chicken Custard Loaf

Course : Custards
Serves: 1
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2 tablespoons minced onion
6 tablespoons butter
4 Cup bread crumbs
4 pounds chicken -- cooked (4 to 5)
1/2 teaspoon celery salt or 1/2 c.diced celery
1 teaspoon salt
1/8 teaspoon pepper

Preparation / Directions:

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

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