Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Cooked, diced chicken |
| ½ cup | Milk, scalded |
| 2 tablespoons | Melted butter |
| 3 \N | Eggs |
| ¼ cup | Grated cheese |
| 3 tablespoons | Flour |
| \N \N | Salt, pepper, and cayenne |
| \N \N | Paprika |
Combine flour and butter. Add milk slowly, stirring constantly. Cook over hot water until thick and smooth. Add cheese, slightly beaten egg yolks, and chicken. Stir until well blended. Season to taste with salt, pepper, and cayenne. Carefully fold in stiffly beaten egg whites. Pour into well-oiled casserole. Sprinkle with paprika. Set in pan of warm water. Bake in moderate oven (375 F) until an inserted knife comes out clean. 6 servings.
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