4-5 lb. hen
1 c. celery, finely chopped
Cayenne pepper
2 sm. onions, finely chopped
1/2 c. bell pepper, finely chopped
1 stick butter
1/2 c. chicken broth
2 tbsp. cornstarch
1 (6 oz.) can whole mushrooms
1/4 c. parsley, finely chopped
Salt & pepper to taste
Tabasco sauce
3 eggs, hard boiled

Cook hen until very tender with tops of celery and a little cayenne pepper. Saute onions and pepper in butter and 1/4 cup chicken broth. Add cornstarch made into a paste with remaining 1/4 cup chicken broth. Add celery, mushrooms, parsley and cut up chicken. Season and add a few dashes of Tabasco. Slice hard boiled eggs and serve on top of hash. Serves 8.