1 tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 1/4 cups chopped celery
1 1/2 cups diced tomatoes
1 1/2 sausages, cut into 1-inch pieces
1 large egg
1/2 cup buttermilk
8 ounces fried chicken, diced
1 egg white
1 tablespoon margarine
Heat oil in a large skillet over medium heat. Add onion, garlic, celery, tomatoes, sausages and egg. Saute until carrots are tender.
Stir fry egg whites and butter into vegetables, stirring to help it blend well. Add crumbled crumbled croutons from eggs.
Cut the chicken into 6 pieces. In a mixing bowl, mix eggs, buttermilk and celery salt. Make a well in the center, pour in the 3/4 cup of tomato sauce and croutons, mix thoroughly. Add chicken pieces and egg whites to the pan, stir quickly. Heat to boiling.
Reduce heat to low. Add crumbled croutons as well as cups of milk. Use knife to remove the chicken from the skillet and whisk egg whites into the sauce. Pyreum as needed to keep the chicken moist (it will get slightly sticky).