Boil chicken with bay leaf, black pepper and garlic till tender.
Drain, remove meat from bones and chop in small pieces.
Remove eggshells, mix eggs with chicken and grid to a paste.
Add butter, mayonnaise, vegetables, black and white pepper, sugar and salt along with warm milk and cream and leave in refrigerator for 20 minutes.
Cut edges off the bread, spread the chicken, egg and vegetable mixture on slices of bread and put them together.
Cut into four pieces.
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