| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Poultry |
8 |
Servings |
INGREDIENTS
| 4 |
c |
Diced; cooked chicken |
| 1 |
c |
Cooked rice |
| 1/4 |
c |
Chopped pimiento |
| 1/3 |
c |
Mild onion; chopped |
| 1/3 |
c |
Chopped celery |
| 3/4 |
qt |
Milk or chicken broth |
| 2 |
c |
Soft bread crumbs |
|
|
Salt & pepper to taste |
| 4 |
|
Eggs |
| 2 |
tb |
Butter |
| 8 |
oz |
Canned mushrooms; drained |
| 2 |
tb |
Butter |
| 1/4 |
c |
Flour |
| 2 |
c |
Chicken broth |
| 2 |
|
Egg yolks |
| 1/2 |
c |
Light cream |
| 1 |
tb |
Lemon juice |
INSTRUCTIONS
LOAF INGREDIENTS
SAUCE INGREDIENTS
Combine all chicken loaf ingredients in order listed. Pack into greased
baking dish & bake for 1 hour at 325. Make sauce: simmer 2 Tbs butter &
drained mushrooms. Melt 2 more Tbs butter in sauce pan. Add flour & mix
well. Add chicken broth, egg yolks & cream. Cook slowly until thick. Add
lemon juice & mushroom mixture & serve as a sauce with chicken loaf. Serves
8.
MRS J.L. (LAURA) PORT
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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