Recipe for Chicken Dog


1 1/2 cup milk, scalded
7 tablespoon butter
2 cup soft, bread crumbs
2 cup white chicken meat, cooked chopped
2 eggs, lightly beaten
1 tablespoon chopped fresh parsley
2 teaspoon chopped fresh tarragon
1 tablespoon grated onion
1 salt and fresh ground pepper
2 tablespoon all-purpose flour
1/2 cup milk
1/2 cup chicken stock
1/2 cup sour cream


Heat oven to 375 F. Pour scalded milk into a large bowl. Add 5 T butter; let melt. Add bread crumbs, chicken meat, eggs, parsley, tarragon, onion, 1/2 t salt, and 1/2 t pepper. Mix thourghly. Pat mixture into a loaf pan. Place the loaf pan in a roasting pan; pour boiling water around the loaf pan to come halfway up the sides. Bake 1 hour. Carefully pour off juices; reserve. Un mold chicken loaf onto a platter. Keep warm. Remove excess fat from meat juices. Melt 2 T butter in a medium saucepan over medium-low heat. Stir in flour; cook stirring constantly, 2 minutes. Add meat juices, 1/2 cup milk, and the Chicken Stock. Simmer until slightly thickened. Remove from heat; stir in sour cream, and add salt and pepper to taste. Serve with the chicken loaf.

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