| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
|
Cooked chicken |
| 1 |
ts |
Capers |
| 1 |
ts |
Chopped fresh parsley |
|
|
Salt & pepper to taste |
| 3 |
tb |
Butter |
| 3 |
tb |
Flour |
| 3 |
|
Chicken bouillon cubes (up to) |
| 6 |
c |
Chicken broth |
| 4 |
tb |
Fresh cream or |
|
|
Evaporated milk |
| 3 |
|
Egg yolks |
| 1 |
ts |
Lemon juice |
| 4 |
tb |
White wine |
INSTRUCTIONS
Cook chicken with salt, pepper & bouillon cubes. When cooked, remove
chicken & cut into big slices. Then take butter & flour & fry until golden.
Add broth until it gets to a smooth sauce. Boil for about 10 minutes.
Remove from heat. Add beaten egg yolks with cream plus white wine, lemon
juice & capers. Let chicken get hot in the sauce but don't boil again. You
can also add asparagus, mushrooms or lobster tails. Serve on a bed of rice
or with potatoes.
MRS WILLIE (MEIKE) MOORE
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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