| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Poultry, Main dish, Londontowne |
6 |
Servings |
INGREDIENTS
| 4 |
c |
Cooked chicken |
| 1 |
c |
Celery, finely chopped |
| 1 |
c |
Soft bread crumbs |
| 2 |
tb |
Parsley, minced |
| 2 |
ts |
Salt |
| 4 |
|
Eggs, slightly beaten |
| 2 |
c |
Chicken broth |
INSTRUCTIONS
Cut chicken into rather large pieces. Alternate layers of chicken, celery,
crumbs, and parsley in a greased casserole. Add salt and eggs to the
chicken broth, mix thoroughly, and pour over the chicken mixture. Bake in
pan of hot water in moderate oven, about 350 degrees, for 1 hour or until
mixture does not adhere to knife blade. Cover with Drop Biscuits
From a book of recipes compiled by members and friends of the LONDONTOWN
PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in
restoration and maintenance of the 17th century inn (hint, hint).
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip
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