3 c. ground chicken
1/2 c. mushrooms
1 c. thick white sauce
1 tbsp. butter
3 beaten eggs
2 tsp. salt
1/3 tsp. red pepper
Dash chopped parsley

Mix white sauce with chicken and mushrooms. Add butter and eggs; beat the mixture very hard. Add seasoning and a little chopped parsley. Pour mixture into a greased mold. Cover mold tightly with foil; place in a shallow pan filled with about 1/2 inch water. Put both in oven and steam at 400 degrees for 1 1/2 hours. Serve with mushrooms and peas cream sauce. Serves 8 to 10.