Left-Over Chicken with Poached Eggs
- 2 cups cold cooked chicken chopped moderately.
- 2 tablespoons butter.
- 1 slice carrot.
- 1 slice onion.
- 1 spray parsley.
- 2 tablespoons flour.
- 1 cup chicken stock or milk.
- Salt, pepper and celery salt.
- 5 eggs.
- ¾ cup buttered cracker crumbs.
Process: Melt butter in a sauce-pan, add vegetables and cook five minutes, add flour and stock or milk slowly, stirring constantly. Strain sauce and add chicken and seasonings. Spread mixture on a buttered platter and sprinkle with cracker crumbs. Make five small nests in mixture and into each slip an egg; cover eggs with cracker crumbs and bake in a moderate oven until eggs are cooked.