Sherried Chicken With Almonds
|Sliced blanched almonds||1⁄2 Cup (8 tbs)|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Cereal cream||1 Cup (16 tbs)|
|Chicken broth/1 cup boiling water plus 1 1/2 teaspoon chicken soup base||1 Cup (16 tbs)|
|Crumbled tarragon||1⁄4 Teaspoon|
|Cooked cubed chicken||2 1⁄2 Cup (40 tbs)|
|Chopped parsley||2 Tablespoon|
|Dry sherry||1 Teaspoon (Adjust Quantity As Per Taste)|
|Diced pimento||1⁄4 Cup (4 tbs)|
|Hard cooked eggs||2 , shredded|
|Tea biscuits||1 Dozen, split (Hot, Adjust Quantity As Needed)|
Melt the butter in a chafing dish and add the almonds and mushrooms.
Stir-fry quickly for 1 or 2 minutes.
Remove from the heat and stir in the flour.
When whiteness disappears add the salt and slowly add the cream and broth.
Return to the heat and cook until smoothly thickened.
Set over boiling water.
Add tarragon, chicken, parsley and enough sherry to flavor and dilute to the consistency you like.
Taste for seasoning and add the pimento.
Sprinkle with egg and spoon over biscuits.