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

How to Make Chicken Baskets

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