Chicken and Eggs Scalloped

Ingredients

• cup of milk
• tablespoon of butter
• teaspoon of chopped onion
• cup of dry bread crumbs
• teaspoon of chopped parsley
• 2 well-beaten eggs
• a little salt
• a little paprika

Method

1. 1

   Strew fine, dry, buttered crumbs over the bottom of a buttered baking-dish, then put in a layer of cold cooked chicken, cut into small dice.

2. 2

   Cook onion in butter, add milk, and when hot stir in bread crumbs.

3. 3

   Add parsley, salt, and paprika.

4. 4

   Let cool, then stir in eggs and pour over the meat.

5. 5

   Cover with fine crumbs and bake covered for half an hour.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 184. The excerpt below is the record exactly as published.

CHICKEN AND EGGS SCALLOPED.— Strew fine, dry, but- tered crumbs over the bottom of a buttered baking-dish, then put in a layer of cold cooked chicken, cut into small dice. Cook a tea- spoon of chopped onion in a tablespoon of butter, till slightly colored, add cup of milk, and when hot stir in 5^ a cup of dry bread crumbs. Add a teaspoon of chopped parsley and a little salt and paprika. Let it cool until lukewarm, then stir in 2 well- beaten egg

Cook this with the app: pantry check, scaling, and the assistant.