Scrambled Eggs with Chicken
Written by silambarasi on September 28th, 2008 in Chicken.
Scrambled Eggs with Chicken
Chop fine a cup of cold chicken, or any light-colored meat, and
heat it with a tablespoonful of water, a half-teaspoonful of salt,
two shakes of pepper, and a teaspoonful of chopped parsley.
Cook a half-teaspoonful of minced onion in the butter you put in
the hot frying-pan, and turn in the eggs, and when they set mix in
the chicken.
Sometimes Margaret used both the tomato filling and the chicken in
the eggs, when she wanted to make a large dish.