Creamed Chicken In Patty Shells
|Cream of tartar||1⁄8 Teaspoon|
|Cooked, boned and skinned chicken||2 Ounce, diced|
|Mushroom pieces||1⁄2 Cup (8 tbs)|
|Evaporated skimmed milk||2 Tablespoon|
|Instant chicken broth and seasoning mix||1⁄4 Tablespoon (1/4 Envelope)|
Line baking sheet with parchment paper, aluminum foil or brown paper.
Combine ingredients for patty shells, and beat till egg white is stiff.
Trace 3 circles about 1 1/2 inches in diameter onto paper lining.
Shape beaten egg white onto circles.
With back of spoon, form a hollow in each one.
Bake on lined sheet at 250Â° F. for 40 minutes, turn off heat and let stand in oven for 10 minutes.
Remove patty shells from paper, using a spatula or pancake turner.
To prepare filling, combine chicken, mushrooms, milk and bouillon in double boiler or in saucepan over very low direct heat.
Stir in egg yolk and cook till thickened.