| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Poultry | 5 | Servings | |
INGREDIENTS
| 1/2 | c | Butter |
| 1/2 | c | All-purpose flour |
| 2 | c | Chicken broth |
| 3/4 | c | Light cream |
| 2 | Egg yolks, beaten | |
| 1/2 | c | Pimientos |
| 1 | c | Mushrooms, sliced |
| 1/4 | c | Green peppers, chopped & |
| blanched | ||
| 3 | c | Cooked chicken, diced |
| 2 | T | Sherry |
| Salt | ||
| Black pepper | ||
| Paprika |
INSTRUCTIONS
From: Sally Eisenberg <sparky@NETGATE.NET> Date: Sat, 13 Jul 1996 16:01:42 -0700 Recipe By: Elizabeth Powell Melt butter in top of double boiler. Add flour and cook one minute. Add chicken broth and cream. Bring to a boil. Set over hot water and cook for 15 minutes. Remove from heat and add beaten egg yolks, pimento, mushrooms, green peppers, and chicken. Season with sherry, salt, pepper, and paprika to taste. EAT-L Digest 12 July 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 354
Calories From Fat: 254
Total Fat: 28.7g
Cholesterol: 144.6mg
Sodium: 815.1mg
Potassium: 367.3mg
Carbohydrates: 13.8g
Fiber: <1g
Sugar: 1.4g
Protein: 9.1g