Recipe - High-Hat Chicken Supper

1/3 cup Butter
Flour
1 One fourth teaspoon Salt
1 ds Pepper
1 teaspoon Onion; minced
One half teaspoon Basil
1 2/3 cup Evaporated milk
1 cup Chicken broth
1 tablespoon Lemon juice
2 cup Cooked chicken; minced
2 tablespoon Pimento; chopped
1 teaspoon Baking powder
2 Eggs; separated
2 tablespoon Butter; melted

Preheat oven to 425 degrees. Melt butter over a low heat in a medium
saucepan; blend in One half cup flour, 1 teaspoon salt, pepper, onion and basil.
Stir in 1 cup evaporated milk and the chicken broth gradually, stirring
over medium heat until thickened. Stir in lemon juice, chicken and pimento;
turn into a greased 1One half quart baking dish. Combine 2/3 cup flour with
remaining salt and baking powder. Beat egg yolks slightly; beat in 2
tablespoons melted butter and milk. Add the flour mixture and mix lightly.
Beat egg whites until stiff but not dry; fold into flour mixture. Pour
mixture over chicken in casserole. Bake 15 minutes or until golden brown.

From A Taste of Louisiana. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.