Poulet Aux Peches
|Potato wafers||200 Gram|
|Celery||1 Bunch (100 gm), chopped|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
|Grated cheese||1 Cup (16 tbs)|
|Chicken||1 Medium, boiled, boned and sliced|
|Canned peaches||8 Ounce (1 Medium Can)|
|Milk||1 Cup (16 tbs)|
|Chicken stock||1 Cup (16 tbs)|
|Nutmeg powder||1⁄4 Teaspoon|
Make a white sauce by melting butter, add flour and fry for 2-3 mins.
Add milk and chicken stock, stir and cook until thick.
Add salt, pepper and nutmeg, remove from fire and mix in beaten egg yolks.
In a greased casserole, arrange a layer of potato crisps, saving some crisps.
Place layers of cheese, celery and chicken and pour sauce over these.
Arrange peach halves on top, curved side up, with the remaining crisps all around.
Sprinkle nuts and cheese and bake in a mod oven of 350° for 30 mins.