1 ea Stewing hen (abt. 6 lbs.) 4 ea Eggs, lightly beaten
3 ea Onions, thinly sliced 2 sl Ham, chopped
Water as needed Salt & pepper to taste
1 1/2 c Milk 1/2 ts Nutmeg
1 c Butter 3/4 lb Phyllo
5 tb Flour Melted butter for brushing
1 c Parmesan cheese, grated
BILL SPALDING–CRBR38A
Clean chicken and put into a pot with enough water to cover.
Bring to boil, skimming off froth as it rises. Add onions; cook abt.
1 1/2 hrs. Remove chicken from stock and let cool. Cut meat into
thin strips. Strain stock and onions; reserve 1 c. Replace on heat.
Add milk and keep stock hot. Melt 5 tb. of butter. Add flour and
stir to mix well. Add hot stock and continue to mix until it
thickens, then remove from heat. Add cheese and eggs and mix well.
Add chicken, ham, salt & pepper, and nutmeg and mix thoroughly.
Butter a pan slightly smaller than the phyllo sheets, brushing each
first with melted butter. Pour on filling, spreading it evenly.
Fold over the extending sides of the phyllo to partially cover the
filling; brush with melted butter. Cover with remaining phyllo,
again brushing each sheet first with butter. Now trim the phyllo to
fit the pan. Pour the reamining butter over the pie. Socre throught
the top layers and sprinkle light with water. Bake in preheated 350
F. oven for 1 hr.
Yields
8 servings