We just had a slightly modified version of this (no butter on top, less
cream)

Shaker Chicken Pudding
2-3 cups cooked chicken meat, diced
1/2 cup diced apples
1/2 cup chopped onion
1/2 cup chopped celery
2 oz butter
4 fl oz cider
1/2 tsp salt
1/4 tsp pepper
pinch nutmeg
2 tbs flour
1 ounce butter
8 fl oz double cream
1 cup breadcrumbs
1 oz melted butter

Dice meat. Gently saute apples, onions, celery in 2 oz butter until soft.
Add cider, salt and pepper, nutmeg. Simmer, uncovered, 1/2 hour until the
vegetables are very soft. Uncover, cook a few minutes more until it
thickens.
In a saucepan, cook flour in 1 ounce butter a few minutes, stirring, until
it just begins to change colour.
Add cream, cook, stirring, until it thickens. Mix into this sauce the
vegetable hash and chicken, pour into a buttered baking dish, sprinkle
with breadcrumbs, pour over melted butter, bake at Mark 4, 350 F, 20
minutes.

Doug
--
Doug Weller --
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
Doug's Archaeology Site: http://www.ramtops.co.uk
Amun - co-owner/co-moderator http://groups.yahoo.com/group/Amun/