Pull apart a cooked, hot chicken and place in bottom of casserole. Cover with slices of hard boiled eggs and asparagus. Save the stock from the chicken to cover the mixture. Dice 1 carrot, 1 onion, celery and 1 parsnip. Add to the stock and simmer until vegetables begin to soften. Thicken with 1/2 cup sherry, 1 cup cream, a large dob of butter and chopped parsley. Pour over prepared chicken. Liberally sprinkle top with breadcrumbs and blanched almonds. Heat in oven and serve with fried rice.
Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.91.