| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy, Eggs |
|
Main dish, Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
oz |
Butter |
| 6 |
oz |
Button mushrooms,sliced |
| 1/4 |
|
Yellow pepper,seeded,sliced |
| 1/4 |
|
Red pepper,seeded,sliced |
| 2 |
tb |
Plain flour |
|
|
Salt and pepper |
| 200 |
ml |
Chicken stock |
| 250 |
ml |
Single cream |
| 1 |
lb |
Chicken, cooked,cut into |
|
|
Strips |
| 2 |
|
Egg yolks |
| 1 |
ts |
Paprika |
| 1 |
tb |
Lemon juice |
| 2 |
tb |
Dry sherry |
INSTRUCTIONS
Melt butter in large pan, add mushrooms, peppers and saute for 5
mins. Stir in flour and seasoning. Gradually stir in stock and bring
to the boil, stirring until thickened. Add cream and chicken pieces
and cook over low heat until chicken is thoroughly heated. Meanwhile
beat together egg yolks, paprika, lemon juice and sherry. Slowly add
to the chicken mixture, stirring constantly. Adjust seasoning and
serve.
Posted to MC-Recipe Digest V1 #217
Date: Thu, 12 Sep 1996 09:31:42 -0700 (MST)
From: jmchee@goodnet.com (Marina Cheesman)
A Message from our Provider:
“Sir, my concern is not whether God is on our side; my greatest concern is to be on God’s side, for God is always right.#Abraham Lincoln”