Chicken or Turkey Scallop
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
1/3 cp uncooked rice
2 cps chicken consomme or dissolved bouillon cubes
2 1/2 cps cooked chicken or turkey
1/3 cp chopped celery
2 finely diced pimientos
2 eggs, beaten
1/4 cp heavy cream
3/4 tsp salt
1/8 tsp poultry seasoning
1/4 cp buttered bread crumbs
1 - Start oven at moderate (325 degrees F.).
2 - Grease 10-by6-by1 1/2-inch baking dish.
3 - Cook rice, covered in chicken broth or consomme about 10 minutes, or until almost tender.
4 - Combine with remaining ingredients except crumbs.
5 - Pour into prepared baking dish.
6 - Sprinkle crumbs generously over all.
7 - Bake 45 to 50 minutes or until hot and browning
Makes 6 servings