| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Brazilian |
Chicken, Ethnic |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Chicken broth |
| 1 |
c |
Milk, or thin cream |
| 2 |
oz |
Butter |
| 2 |
oz |
Flour |
| 3 |
c |
Chicken, cooked, sliced |
| 4 |
|
Egg yolks |
| 1/2 |
|
Green pepper, diced |
| 1/2 |
|
Red pepper, diced |
| 1 |
c |
Mushrooms, sliced |
| 1 |
ts |
Lemon juice |
|
|
Salt |
|
|
Pepper |
INSTRUCTIONS
1>. Melt the butter, add the mushrooms and diced green
pepper. Saute for 5 minutes over a slow heat to
prevent butter from burning. Add flour and seasonings,
mix well, then add cold chicken broth and milk. Stir
constantly until creamy. 2>. Set dish over hot water
in a double boiler, add chicken slices, diced red
pepper and lemon juice and cook until hot. Then add
well-beaten egg yolks. Continue stirring until
everything is hot. DO NOT overcook unless you like
creamy scrambled eggs. 3>. Serve on toast, if desired.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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