Preparation:
Melt 3/4 cup butter, add 3/4 cup flour, 1 teaspoon salt and pepper. Slowly add chicken stock and Carnation milk. Cook un- til starchy taste is gone. Add lemon Juice. Add chicken. Pour into 9 x 13 inch baking pan. Beat egg yolks; add 1 cup milk and 2 tablespoons butter. Combine lightly with 1 1/4 cups flour, 1/2 teaspoon salt and 2 teaspoons baking powder (which have been sifted together). Fold in beaten egg whites. Pour over hot creamed chicken. Bake at 425F for 12 to 15 minutes. |
