1920's Chicken Loaf 2 cupfuls cold cooked chicken 2 tablespoonfuls chopped parsley 2 cupfuls scalded milk 1 teaspoonful salt ¼ cupful butter 1/8 teaspoonful white pepper ¾ cupful shredded wheat Yolks of 3 eggs Biscuit crumbs Whites of 3 eggs, beaten dry Scald the milk, add butter, crumbs, salt and pepper, cook 3 minutes, take from fire, add chicken, parsley and yolks of eggs beaten light, last of all fold in whites of eggs, turn into buttered dish and bake 45 minutes in moderate oven. Serve with sauce made from 2 cupfuls chicken stock, 2 tablespoonfuls flour, 2 tablespoonfuls butter, one- half teaspoonful salt, one-eighth teaspoonful paprika. Mushroom sauce may be used.
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