Saute onion, thyme, sage, cloves and paprika in butter for 3-5 minutes. Add stock and cornmeal and cook, at a simmer, stirring, for 30 minutes. Add chicken.
Pour mixture into a 8 X 3 inch loaf pan and let cool to room temperature. Cover and refrigerate overnight.
Cut into ¼ inch slices, dust with flour and saute in oil until lightly browned. Serve with eggs.
Recipe Source: "The Carneal House Inn, Covington, Kentucky"
