11/2 cups cold cooked chicken, cut in small dice
1 cup Chicken Stock
Salt
2 tablespoons butter
Pepper
1 slice carrot, cut in small cubes
2/3 cup buttered cracker crumbs
1 slice onion
2 tablespoons flour
4 eggs
Cook butter five minutes with vegetables, add flour, and gradually the stock. Strain, add chicken dice, and season with salt and pepper. Turn on a slightly buttered platter and sprinkle with cracker crumbs. 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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