Ingredients:

• For Baskets :
• 2 dozen – thin crust less slices of bread
• 6 to 8 tbsp – Butter
• For Filling :
• 1 cup – finely chopped, cooked Chicken
• 1 cup – Milk
• 1 tbsp – Butter
• 2 tbsp – flour
• 2 tsp – Lemon juice
• Salt, pepper to taste
• Few drops of Garlic and Ginger juice
• 2 tbsp. any crisp vegetable, Celery or capsicum, chopped fine, a little grated Carrot

Method:

1. Butter the bread slices lightly on both sides and press them into muffin tin.
2. Toast them in a slow oven of 275 F until crisp and light brown.
3. Beat the yolks well and blend in the milk, flour, butter and seasoning.
4. Double boil, stirring continuously, until the sauce thickens.
5. Take off from fire and cool. Add the lemon juice, chicken and vegetable.
6. Put spoonful in the toasted baskets and garnish with grated carrot.