Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Milk, scalded 2 t Chopped fresh tarragon
7 T Butter 1 T Grated onion
2 c Soft, bread crumbs Salt and fresh ground pepper
2 c White chicken meat, cooked 2 T All-purpose flour
-chopped 1/2 c Milk
2 Eggs, lightly beaten 1/2 c Chicken stock
1 T Chopped fresh parsley 1/2 c 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. Submitted By JIM KILGORE On 03-02-95

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