Chicken And Oyster Dip
|Hen||7 Pound (1 Large One)|
|Sauterne||1 Cup (16 tbs)|
|Butter||1⁄2 Cup (8 tbs) (1 Stick)|
|Flour||1 1⁄2 Cup (24 tbs)|
|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|
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.
Recipe may be halved using a 3-pound chicken.