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Categories:
green pepper fresh mushrooms butter flour salt light cream chicken egg yolks paprika butter sherry lemon juice onion juice pimento
Viewed: 103 - Published at: 4 years agoIngredients
- 1/4 c. chopped green pepper
- 1 c. fresh mushrooms, thinly sliced
- 2 Tbsp. butter or margarine
- 2 Tbsp. all-purpose flour
- 3/4 tsp. salt
- 2 c. light cream (or half and half)
- 3 c. cubed cooked chicken
- 3 egg yolks
- 1/2 tsp. paprika
- 4 Tbsp. butter or margarine, softened
- 2 Tbsp. dry sherry
- 1 Tbsp. lemon juice
- 1 tsp. onion juice
- 2 Tbsp. chopped pimento
Method
- Cook green pepper and mushrooms in 2 tablespoons butter until tender, but not brown.
- Push vegetables to one side and blend salt and flour in butter; stir in cream.
- Cook and stir until sauce thickens and bubbles.
- Add chicken and heat, stirring occasionally.
- Meanwhile, in small bowl, blend egg yolks, paprika and 4 tablespoons of softened butter.
- Set aside.
- To chicken mixture, add sherry, lemon juice and onion juice.
- Have chicken bubbling, then add yolk mixture all at once, stirring until blended.
- Immediately remove from heat.
- Stir in pimento; serve at once over toast or in puffy pastry shells.
