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CUSTARD CHICKEN LOAF
(Serves 12)

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1 plump chicken, cooked,
deboned and diced
1 loaf bread, dried and diced

Dressing:
2 Tbsp. chopped onion
1 c. chopped celery
1 tsp. salt
1/2 tsp. sage
1/2 tsp. pepper
3 Tbsp. cream or condensed
milk
3 Tbsp. melted butter

Mix the dressing. Spread on bottom of greased flat loaf
pan. Cover with chicken. Next, mix and make the following
sauce and spread over Custard:
1/2 c. butter
3/4 c. flour
1 qt. broth
6 eggs, beaten
Cook until thickened. Pour over slightly beaten eggs.
Heat in double boiler for a few minutes. Pour over the chick-
en. Top with dried buttered bread crumbs. Bake at 300 degrees for 30
minutes, then turn heat up to 400 degrees for 10 minutes.

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