| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
|
Appetizers, Entertain, Tvg |
1 |
Servings |
INGREDIENTS
|
|
BEV CHRISTENSEN CPVM71A |
| 1 |
c |
Chicken broth |
| 1/2 |
c |
Butter |
| 1 |
c |
Flour |
| 1 |
tb |
Parsley |
| 2 |
ts |
Seasoned salt |
| 2 |
ts |
Worcestershire Sauce |
| 34 |
ts |
Celery seed |
| 1/2 |
ts |
Paprika |
| 1/8 |
ts |
Cayenne |
| 4 |
lg |
Eggs |
| 2 |
|
Chicken breasts, poached, skinned, boned, diced |
| 1/4 |
c |
Toasted almonds |
INSTRUCTIONS
Preheat oven to 400 degreees. In a heavy pan, combine broth and butter, and
bring to a boil. Whisk in flour and seasonings. Cook, whisking rapidly,
until mixture leaves sides of pan and forms a smooth, compact ball. Remove
from heat. Add eggs one at a time, beating well until mixture is shiny.
Stir in chicken and almonds. Drop by rounded teaspoonfuls onto greased
baking sheets. Bake for 15 minutes. Freeze after baking. Posted by Vev
Christensen 2/92. Formatted by Theresa V. Grant
Posted to MM-Recipes Digest V4 #337 by "Deborah Kühnen"
<DEBKUHNEN@classic.msn.com> on Dec 29, 97
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