Yield: 1 Serving


1 lb. chicken breasts; pounded and diced
1 C. boiling clam juice
1/2 cream
1/2 tsp. paprika
1 pinch celery salt
1 shake of Tabasco sauce
2 T. cornstarch
3 T. butter
1 1/2 C. white bread, shredded
Salt and pepper; to taste

Preheat the broiler. Place diced chicken in the boiling
clam broth and remove from heat after 1 minute. Let cool
slightly for a couple of days to get a briny flavor, and, then, when
you are ready to use it: add cream, paprika, celery salt, and
Tabasco. Simmer 5 minutes. Spoon out some of the mixture
and add to the cornstarch to make a smooth paste. Add this
back to the mixture and simmer another 5 minutes. Melt the
butter and add to the shredded bread stirring until the butter is
absorbed. Place the abalone mixture into a shallow pan (or
divide into individual Pyrex dishes) and put the bread on top.
Place under the broiler until the bread is browned. Salt and
pepper to taste.

B-man :wink: