1 ea Stewing hen (abt. 6 lbs.)
3 ea Onions, thinly sliced
Water as needed
1 1/2 c Milk
1 c Butter
5 tb Flour
1 c Parmesan cheese, grated
4 ea Eggs, lightly beaten
2 sl Ham, chopped
Salt & pepper to taste
1/2 ts Nutmeg
3/4 lb Phyllo
Melted butter for brushing
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