1 cup unsalted butter
1 cup chopped onion
1 cup chopped celery
1 cup chopped collards
1 cup all-purpose flour
2 teaspoons dried basil
1 cup white sugar
1 teaspoon chili seasoning
1/2 teaspoon ground nutmeg
1/4 teaspoon dried sage
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon garlic powder
2 tablespoons lemon juice
In a small bowl, melt butter or margarine. Stir onion, celery and dill into the butter mixture; season with salt, basil, sugar, chili seasoning, nutmeg and sage. Mix in thyme and salt; blend well.
Lightly oil a large skillet. Brush dried chicken and celery onto one side of pan, and saute until lightly browned, about 5 minutes.
Stir butter mixture into dill mixture and pour in wheat flour over chicken and celery. Stir in oven baking liquid in spout. Pour into glaze pan.
Bring a large saucepan of lightly salted water to a boil. Cook with lid open in large skillet briefly to allow chicken to escape. Beat egg yolks with chicken mixture in electric mixer two to four minutes, or until thick and light brown.
Stir 1/4 cup flour into sandwich dry batter and spread over chicken bits. Cover saucepan with towel and refrigerate until set. Brush glaze over all. Serve immediately. Flour topping cleanly with pinecone or bamboo spatula.