Chicken A La King In Pastry Shells
|Rich milk||1 Cup (16 tbs)|
|Diced cooked chicken||3 Cup (48 tbs)|
|Chopped sweet pepper||1⁄2 Cup (8 tbs) (Red Or Green)|
|Chicken stock/Consomme||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|Cooked chicken||3 Cup (48 tbs), diced|
|Lemon juice||1 Teaspoon|
In top of double boiler over direct medium heat melt 2 tablespoons butter or margarine.
Add sweet pepper, and saute until tender.
Blend in flour, and gradually add stock and milk, stirring constantly until thick and smooth.
Add salt, pepper and paprika to taste.
Beat egg yolks until thick and lemon-colored.
Stir hot mixture very slowly into eggs; return to double boiler, this time over hot water.
Saute mushrooms lightly in 1 tablespoon butter or margarine; add, along with chicken, to hot mixture.
Just before serving stir in lemon juice.
Spoon into patty shells.