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Chicken A La King In Pastry Shells

chef.pierre's picture
Ingredients
  Rich milk 1 Cup (16 tbs)
  Diced cooked chicken 3 Cup (48 tbs)
  Butter/Margarine 2 Tablespoon
  Chopped sweet pepper 1⁄2 Cup (8 tbs) (Red Or Green)
  Flour 3 Tablespoon
  Chicken stock/Consomme 1 Cup (16 tbs)
  Milk 1 Cup (16 tbs)
  Egg yolks 2
  Mushrooms 1⁄4 Pound
  Butter/Margarine 1 Tablespoon
  Cooked chicken 3 Cup (48 tbs), diced
  Lemon juice 1 Teaspoon
  Patty shells 6
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash
  Paprika 1 Dash
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Dessert
Interest: 
Party
Servings: 
6

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