Click on a category to see more recipes in this category
Ingredients
1/4 Cup green pepper, chopped
1 Cup fresh mushrooms, sliced
2 Tablespoons all purpose flour
3/4 Teaspoon salt
2 Cup light cream/half & half
3 Cup cooked chicken pieces (bite size)
3 Egg yolks
1/2 Teaspoons paprika
1/4 Cup very soft butter
1 Teaspoon onion juice
1 Tablespoons lemon juice
2 Tablespoons sherry
1/4 Cup diced pimento
Instructions
In a large sauce pan cook the green pepper and mushrooms in 2 tablespoons butter until soft but not browned. Push vegetables to one side and blend the flour and salt into the butter. Gradually add the cream, stir the sauce until it thickens. Add the chicken and heat thoroughly, stirring occasionally.
Meanwhile, in a small bowl, blend the egg yolks, paprika and soft butter; set aside.
Add onion juice, lemon juice, and sherry to chicken mixture. Be sure the mixture is bubbling. Remove from heat and add the egg yolk mixture all at once, stirring until thoroughly blended. Add pimento.
Garnish with chopped parsley, and chicken toasts (cut from bread with a cookie cutter and toasted).
Serve in toast cups or patty shells.