Melt one and one-half tablespoonsful chicken fat, add one-fourth tablespoonsful cornstarch, pour on gradually three-fourths cup chicken stock, one-half cup milk, one-fourth cup cream
bring to boiling point and add yolk of one egg slightly beaten
5
turn mixture into a slightly buttered baking dish, cover with cracker crumbs and bake in moderate oven till crumbs are brown
Chef Cecil's Modern Tips Below
Chef Cecil's Modern Tips
Modern guidance to help you succeed with this vintage recipe
Creating a roux with chicken fat and cornstarch produces a stable emulsion that thickens the sauce without curdling. Adding the egg yolk at the end, after removing from direct heat, allows it to enrich the sauce through gentle heat transfer while the proteins coagulate slowly, preventing scrambling. The cracker crumb topping browns in the oven through the Maillard reaction, creating textural contrast against the creamy filling while a moderate oven temperature ensures the filling heats through without breaking the delicate sauce.
Make Ahead
The chicken mixture can be prepared through step 4 up to 1 day ahead. Cool completely, cover tightly, and refrigerate. When ready to serve, transfer to the baking dish, top with fresh cracker crumbs, and bake at 350°F for 25-30 minutes until heated through and crumbs are golden brown.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. The topping will soften during storage. Reheat individual portions in the microwave at 50% power for 2-3 minutes, or reheat the entire dish covered with foil in a 325°F oven for 20-25 minutes until warmed through.
AI-generated tips from Chef Cecil's culinary database
Make Ahead
The chicken mixture can be prepared through step 4 up to 1 day ahead. Cool completely, cover tightly, and refrigerate. When ready to serve, transfer to the baking dish, top with fresh cracker crumbs, and bake at 350°F for 25-30 minutes until heated through and crumbs are golden brown.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. The topping will soften during storage. Reheat individual portions in the microwave at 50% power for 2-3 minutes, or reheat the entire dish covered with foil in a 325°F oven for 20-25 minutes until warmed through.
