4 c  ;Water, warm

  1 1/2 lb Onion

           Butter; for frying
      2 oz Almonds, blanched

      2 oz Raisins

      1    Chicken

      5 c  Milk

      1 oz Sugar

           Salt; to taste
      1 ts Chilli powder

      5    Egg yolk

    1/4 pt Cream

  Slice onions finely.  Heat some butter in a large saucepan and fry almonds
  and raisins gently. Transfer from the pan.  Fry onions in the same butter
  until tender but not brown. Set aside.  Wipe the chicken well and place in
  a heavy pan with the milk, simmer until cooked. Take chicken out, allow to
  cool and remove meat from chicken. Set aside. Now add sugar, salt and
  chilli powder to the milk and cook rapidly until liquid is reduced to 2 1/2
  cups. Remove from heat and allow to cool slightly. Beat egg yolks with
  cream and add to milk, with pieces of chicken, mix gently but well. Check
  seasoning.  Take a large baking dish and spread half the chicken mixture in
  the bottom. Sprinkle with half the almonds, raisins and onions. Top with
  another layer of chicken covered with almonds, raisins and onions. Cover
  with foil and bake in a moderate oven (350 degree F.) for 30 minutes or
  until set. Serve warm.
                               -- Shared by Chandu Kotak
                                  per Penny Plant