Luncheon Chicken Recipe

• 1½ cups cold cooked chicken, diced
• 2 tablespoons butter
• 1 slice carrot, cut in small cubes
• 1 slice onion
• 2 tablespoons flour
• 1 cup chicken stock
• Salt
• Pepper
• 2/3 cup buttered cracker crumbs
• 4 eggs

1. Melt butter in a saucepan over low heat; add the vegetables and cook for 5 minutes.
2. Stir in flour, and gradually add the stock.
3. Strain, add chicken and season with salt and pepper.
4. Pour on a slightly buttered platter and sprinkle with cracker crumbs.
5. Make four nests, and in each nest slip an egg; cover eggs with crumbs, and bake in a moderate oven until whites of eggs are firm.

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