| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Poultry | 4 | Servings | |
INGREDIENTS
| 1/3 | c | Butter |
| Flour | ||
| 1 1/4 | ts | Salt |
| 1 | ds | Pepper |
| 1 | ts | Onion; minced |
| 1/2 | ts | Basil |
| 1 2/3 | c | Evaporated milk |
| 1 | c | Chicken broth |
| 1 | tb | Lemon juice |
| 2 | c | Cooked chicken; diced |
| 2 | tb | Pimento; chopped |
| 1 | ts | Baking powder |
| 2 | Eggs; separated | |
| 2 | tb | Butter; melted |
INSTRUCTIONS
Preheat oven to 425 degrees. Melt butter over a low heat in a medium saucepan; blend in 1/2 cup flour, 1 teaspoon salt, pepper, onion and basil. Stir in 1 cup evaporated milk and the chicken broth gradually, stirring over medium heat until thickened. Stir in lemon juice, chicken and pimento; turn into a greased 1-1/2 quart baking dish. Combine 2/3 cup flour with remaining salt and baking powder. Beat egg yolks slightly; beat in 2 tablespoons melted butter and milk. Add the flour mixture and mix lightly. Beat egg whites until stiff but not dry; fold into flour mixture. Pour mixture over chicken in casserole. Bake 15 minutes or until golden brown. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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