2 (10 ounce) cans chicken broth
1 (4 ounce) can chicken bouillon
1 tablespoon vegetable oil
1 1/2 teaspoons dry mustard
15 slices bacon, diced
2 eggs, beaten
1 cup lard
1 (6 ounce) can crushed cornflakes cereal
1 cup mashed pecans
1/2 cup soy milk
1 teaspoon distilled white vinegar
1 1/2 cups vegetable oil
In a medium saucepan over medium heat, bring chicken broth to a boil. Stir in bouillon and oil; cover. Simmer 15 minutes, stirring to dissolve bouillon. Remove from heat; stir in mustard, bacon, eggs, lard and cornflake cereal. Return to a boil. Remove from heat; stir in peas and pour over chicken broth mixture.
Bring a large pot of lightly salted water to a boil. Add bread and press into warm mixture. Place vegetable mixture over hot water in oven; add broiler pan and oven vent. Cover and cook 25 minutes.
While chicken is cooking, grease an 11x7 inch baking dish. Place bottom baking dish on waxed paper.
Meanwhile, combine lettuce, chicken, 1/2 cup crushed cornflakes cereal, chicken broth mixture and lard in large bowl.
Melt lard, whisk. Add chicken mixture and mix well.
At this point, stir together soy milk, vinegar, oil and wild rice (see Cook's Note). Place over load of aluminum foil, and refrigerate 20 minutes or until reduced by 1/2 cup.
Remove foil from dish and sprinkle cornflakes cereal evenly over chicken mixture. Cover and cook on low for 5 to 6 minutes. Flip the foil again and cook on crispy side. Serve hot or cold.