Hollyhock House Mushrooms and Chicken Barrister Style
|Butter/Margarine||3⁄4 Cup (12 tbs)|
|Chicken bouillon||1 1⁄2 Cup (24 tbs)|
|Light cream||1 Cup (16 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Boiled chicken||2 Cup (32 tbs), cut|
|Mushrooms||1 Cup (16 tbs), broiled|
|Pimientos||1⁄2 Cup (8 tbs), sliced|
|Thinly sliced celery||3⁄4 Cup (12 tbs)|
|Egg yolks||2 , beaten|
Melt butter in saucepan.
Mix cornstarch and flour; add to butter; stir until blended.
Add chicken bouillon and cream.
Add seasonings and heat to boiling point, stirring constantly.
Add chicken, mushrooms, pimientos, a shredded truffle if desired, and celery.
Heat to boiling.
Remove from heat; add egg yolks, stirring constantly.