| 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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