Instructions: Preheat oven to 350 degrees F. Place the chicken, bay leaf, celery, onion, parsley, and stock in a large saucepan. Bring to a boil, reduce heat, and simmer, covered, for 10 minutes to poach the chicken. The chicken should feel firm to the touch. Remove from the heat. Transfer the chicken to a cutting board and cut it into bite-sized pieces. Drain and discard the broth and discard the bay leaf. Lightly butter a 1-quart baking dish. Place the cooked chicken, vegetables, and parsley in the dish. Beat together the milk and eggs in a bowl, and stir in the corn, tarragon, cayenne, salt, and white pepper. Pour over the chicken and stir once or twice to distribute evenly. Melt the butter in a small skillet and stir in the breadcrumbs. Spoon the buttered breadcrumbs over the pudding. Bake for 20 to 25 minutes, or until the pudding is bubbling and golden brown. Serve hot.

Yield: 4 servings.

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