Chicken And Egg Pudding

Ingredients

• 10 eggs
• 1 quart milk
• ¼ lb butter, melted
• Salt and pepper to taste
• All-purpose flour (as needed to make a thin batter)
• 4 young chickens, cleaned and cut into pieces
• Water (for boiling)
• 1 bundle fresh thyme and parsley

Method

1. 1 Place chicken pieces in a saucepan with water, salt, and the bundle of thyme and parsley. Boil until nearly cooked through, then remove the chicken from the liquid.
2. 2 Beat the eggs until very light. Stir in the milk, melted butter, salt, and pepper. Gradually add flour until you have a thin, smooth batter.
3. 3 Place the cooked chicken pieces in a baking dish. Pour the batter evenly over the chicken.
4. 4 Bake in a moderate oven (350°F) until the pudding is set and golden brown. Serve with white gravy.