Fricassee of Chicken
|Chicken stock||1⁄4 Pint|
|Cooked chicken breast||1|
|Top of milk||2 Tablespoon|
|Hard boiled eggs||2|
|Bread toast/Fried bread||6|
|Cooked rice/Creamed potatoes||4 Ounce|
|Chopped parsley||1 Tablespoon|
|Red pepper||1 Teaspoon (Leveled)|
Heat the butter or margarine in a large pan, stir in the flour and cook for several minutes.
Add the milk and chicken stock, bring to the boil and cook until thickened.
Add the seasoning.
Cut the breast into fairly thick slices and heat very gently in this sauce.
Just before serving add the top of milk and chopped egg whites.
Arrange 4 pieces of toast or fried bread on a hot dish, put each serving of chicken on a piece of toast, pouring the rest of the sauce round.
Garnish with a border of piped potatoes or rice, remaining fried bread or toast cut into triangles and neat lines of chopped egg yolk, parsley and red pepper.