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Categories:
chicken cream green pepper mushrooms butter almonds white sauce pimentos sherry wine lemon juice egg yolks salt
Viewed: 52 - Published at: 5 years agoIngredients
- 1 chicken, 2 1/2-3 lb
- 12 pint cream
- 1 green pepper
- 14 lb sliced mushrooms
- 3 ounces butter
- 12 cup chopped almonds
- 1 pint white sauce
- 1 pimentos, thinly sliced or 12 teaspoon powdered pimentos
- 1 wine glass sherry wine
- 1 teaspoon lemon juice
- 2 egg yolks, lightly beaten
- salt and pepper
Method
- Boil or steam chicken and remove flesh from the bones.
- Make white sauce using 1/2 milk and 1/2 chicken stock (or 1 can cream of chicken soup).
- Add cream to the white sauce and simmer gently.
- Peel and saute mushrooms and green pepper in the butter for 10 minutes, stir frequently and add to sauce mixture.
- Then add pimento and chicken meat, sherry and lemon juice, stir almonds and simmer for 5 minutes.
- Finally add egg yolks and stir constantly, cook for another minute or two.
- Dish may now be placed in a casserole dish in a low oven of 150oF to keep until guests arrive.
