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Chicken And Oyster Dip

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Ingredients
  Hen 7 Pound (1 Large One)
  Onions 2
  Celery ribs 4
  Garlic buds 2
  Sauterne 1 Cup (16 tbs)
  Butter 1⁄2 Cup (8 tbs) (1 Stick)
  Flour 1 1⁄2 Cup (24 tbs)
  Milk 1 Pint
  Canned mushroom pieces 16 Ounce (2 Cans Of 8 Ounce Each)
  Green onions 5 (Shallots)
  Parsley sprigs 10 , chopped finely
  Oysters 1 Pint, cut up, and liquor
Directions

Boil hen in large kettle with water to cover, and onions, celery and garlic.
When tender and cooled, debone chicken and cut into small chunks.
Boil remaining liquid down to 1-quart.
Add 2 jiggers of sauterne.
Make thick white sauce.
Melt butter in small saucepan.
Add flour to form a paste.
Add milk gradually.
Add 1-quart of stock to white sauce.
Broil mushroom pieces.
Add to white sauce along with liquor from mushrooms.
Add chopped green onions and parsley.
Simmer slowly for 30 minutes.
Add chicken and 1/2 cup sauterne.
Simmer 30 minutes.
This portion of dip may be frozen.
About 30 to 45 minutes before serving, put thawed mixture in double boiler.
Add oysters, liquor from oysters and more sauterne.
Ready to serve with toast squares or melba toast.
Serves 50.
Recipe may be halved using a 3-pound chicken.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Simmering
Ingredient: 
Chicken
Interest: 
Party, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes
Servings: 
50

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