-BEV CHRISTENSEN CPVM71A
1 c Chicken broth
1/2 c Butter
1 c Flour
1 tb Parsley
2 ts Seasoned salt
2 ts Worcestershire Sauce
3/4 ts Celery seed
1/2 ts Paprika
1/8 ts Cayenne
4 lg Eggs
1 c Chicken breast meat, cooked
-finely diced
1/2 c Almonds, toasted, chopped
Preheat oven to 400 degreees. In a heavy pan, combine broth and butter, and
bring to a boil. Whisk in flour and seasonings. Cook, whisking rapidly,
until mixture leaves sides of pan and forms a smooth, compact ball. Remove
from heat. Add eggs one at a time, beating well until mixture is shiny.
Stir in chicken and almonds. Drop by rounded teaspoonfuls onto greased
baking sheets. Bake for 15 minutes.
Posted by Bev Christensen 2/92.
Formatted by Theresa V. Grant.
TO FREEZE: Freeze after baking. Wrap
airtight. To Serve, place on ungreased baking sheet and bake at 350° about
8 minutes or until golden. Do not thaw before baking. Do not microwave.
