| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Meats, Dairy |
Canadian |
Seafood, Vegetables, Poultry |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter |
| 1/2 |
c |
Green pepper, finely chopped |
| 1 |
|
Onion, finely chopped |
| 1/2 |
lb |
Mushrooms, small whole or sliced |
| 1 |
ts |
Salt |
|
|
Freshly ground pepper |
| 1/4 |
c |
All-purpose flour |
| 1 |
c |
Chicken stock |
| 1/2 |
c |
Light cream or milk |
|
|
Nutmeg |
| 2 |
tb |
Parmesan cheese |
| 2 |
c |
Diced cooked chicken |
| 1 |
c |
Fresh shucked oysters, including liquor |
| 1/3 |
c |
Dry vermouth |
| 1/2 |
c |
Fine dry cracker crumbs or breadcrumbs |
INSTRUCTIONS
In skillet, melt 1/4 cup of the butter over medium heat and cook green
pepper and onion just until tender. Add mushrooms and cook for 5 minutes.
Season with 1/2 tsp. of the salt, and pepper to taste. Set aside.
In saucepan, melt remaining butter; add flour and cook for 1 minute.
Gradually add chicken stock and cream. Season with a pinch of nutmeg,
remaining salt, and pepper to taste; cook, stirring constantly, until sauce
is thick and smooth. Remove from heat and add Parmesan, chicken, oysters
with liquor, vermouth and mushroom mixture. Mix gently and pour into well
greased shallow 6 cup baking dish.
Sprinkle with cracker crumbs and bake in 350°F oven for 25 minutes to 30
minutes until sauce bubbles and crumbs are lightly browned. Makes 6
servings. Typed in MMFormat by cjhartlin.msn@attacanada.net Source:
Canadian Living Entertaining Cookbook.
Posted to MM-Recipes Digest V4 #10 by cjhartlin.msn@attcanada.net on Mar
26, 1999
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