Gold Coast Chicken
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Enriched flour||1⁄4 Cup (4 tbs)|
|Chicken broth||2 1⁄2 Cup (40 tbs)|
|Egg yolks||2 , beaten|
|Canned broiled sliced mushrooms||3 Ounce (1 Can Or 2/3 Cups)|
|Canned white asparagus tips||1 Pound, drained and cut in half (1 Can)|
|Capers||1 Tablespoon, drained|
|Hot stewed chicken||1|
Pare lemon like an apple, going round and round so peel is in one long spiral.
Then squeeze lemon, reserving 2 tablespoons juice.
Melt butter and blend in flour.
Slowly add broth.
Cook and stir till thick.
Stir small amount of hot mixture into egg yolks, then return to hot mixture; add lemon-peel spiral.
Cook and stir 1 minute.
Add mushrooms (with liquid), reserved lemon juice, and asparagus.
Heat thoroughly, stirring occasionally.
Pour sauce over hot drained Stewed Chicken in serving dish.
Trim with the jaunty twist of cooked lemon peel, fluffs of parsley.