| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Entree’, Fowl & game, To post |
6 |
Servings |
INGREDIENTS
| 4 |
tb |
Butter |
| 4 |
tb |
Flour |
| 1 1/4 |
c |
Chicken Broth |
| 1 1/4 |
c |
Half And Half |
| 1 |
ts |
Salt |
| 1/4 |
ts |
White Pepper |
| 1/2 |
ts |
Celery Salt |
| 2 |
dr |
Onion Juice |
| 2 |
|
Egg Yolks |
| 1 |
tb |
Water |
| 1 |
tb |
Lemon Juice |
| 2 |
tb |
Sherry |
| 1 |
c |
Cooked Diced Chicken |
| 2 |
tb |
Pimiento, chopped |
| 1 |
|
Green Bell Pepper, for garnish |
| 6 |
|
Ripe Olives, for garnish |
INSTRUCTIONS
Melt butter in saucepan. Add flour and stir until smooth and bubbly. Stir
in stock and cream. Cook and stir over low heat until thick and smooth and
ready to boil. Season with walt, pepper, celery salt, and onion juice. Beat
egg yolks with water, lemon juice, and sherry. Add with chicken and
pimiento to cream and cook slowly for a minute or two. Garnish with rings
of green pepper and olives cut from pits. Serve with hot crisp toast or
over rice or in patty shells.
Serves 6
Source: "Mountain Measures" --Junior League of Charleston, WV ed. 1974
Recipe by: Mrs. Helen Touwnsend Ziebold Posted to EAT-L Digest by Bill
Spalding <billspa@ICANECT.NET> on Jul 6, 1997
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