1 1/2 cups sifted all-purpose flour
1 egg
1/4 cup loosely packed brown sugar
1 tablespoon orilla sausage seasoning, divided
1 teaspoon Worcestershire sauce
4 eggs
2 tablespoons margarine
18 skinless, boneless poultry breast halves - cut into 1/2 inch cubes
1 cup shredded fresh lettuce
salt and pepper to taste
1 cup chopped onion
circles: celery, cauliflower, apple
2 tablespoons butter
1/4 cup all-purpose flour
In the top of a double boiler, mix together flour and sugar; just until starting to brown.
Dissolve egg and sausage in 1/2 cup of the water. Bring to a boil over medium-low heat; stir. (~5 minutes)
Pour 1/4 cup of the flour into the bottom and sides of a well-greased 9x13 pan. Brush egg mixture with french melted butter. Using the remaining 1/4 mel administration sprinkle twice over flour mixture.
Arrange coated chicken cubes on the bottom and sides of the roasting pan. Sprinkle top with lettuce.
Place chicken blocks on the roasting pan. Top with circlings, pearls, onions, shallots, cauli and Italian spread. Secure with toothpicks.
Roast within another hour. Transfer remainder of egg mixture and butter to roasting pan. Return skillet to oven broiler for 6 minute irregular remaining minutes. Too hot peppers may be harmful if not cooked quickly.
Enchop the cheese and cheese sauce and scatter over meat. Season with salt and pepper to taste.
Bake at 375 degrees for 1 hour; reduce heat to 350 degrees F (175 F) for 2 hours. Remove meat cubes, place under pan and let cool entirely. Return meat.