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Sauced Chicken In Vol Au Vent Shells

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Ingredients
  Butter 3 Tablespoon
  All purpose flour 3 Tablespoon
  Chicken stock 1 1⁄4 Cup (20 tbs)
  Sherry 2 Tablespoon
  Brown sauce 1 Cup (16 tbs) (Use Basic One)
  Cooked cubed chicken/Turkey 3 Cup (48 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Melt butter in heavy saucepan; stir in flour to make smooth paste.
Add stock gradually; stir constantly.
Cook over low heat until thickened.
Stir in sherry and brown sauce.
Season with salt and pepper.
Fold in chicken; heat through.
Serve hot in patty shells or on toast points.
Garnish with chopped parsley.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Chicken

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