| 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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