Recipe By : Mrs. Helen Touwnsend Ziebold
Serving Size : 6 Preparation Time :0:45
Categories : Entree Fowl & Game
To Post
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Tbsp Butter
4 Tbsp Flour
1 1/4 C Chicken Broth
1 1/4 C Half And Half
1 Tsp Salt
1/4 Tsp White Pepper
1/2 Tsp Celery Salt
2 Drops Onion Juice
2 Egg Yolks
1 tbsp Water
1 tbsp Lemon Juice
2 tbsp Sherry
1 C Cooked Diced Chicken
2 tbsp Pimiento -- chopped
1 Green Bell Pepper -- for garnish
6 Ripe Olives -- for garnish
Melt butter in saucepan. Add flour and stir until smooth and bubbly.
Stir in stock and cream. Cook and stir over low heat until thick and
smooth and ready to boil. Season with walt, pepper, celery salt, and
onion juice. Beat egg yolks with water, lemon juice, and sherry. Add
with chicken and pimiento to cream and cook slowly for a minute or two.
Garnish with rings of green pepper and olives cut from pits. Serve with
hot crisp toast or over rice or in patty shells.
Serves 6
Source: "Mountain Measures"
--Junior League of Charleston, WV ed. 1974
