Chicken And Oyster Pie
|Chicken breast||1 Large, cut into strips|
|Sliced mushrooms||1 Cup (16 tbs)|
|Oyster liquor||2 Tablespoon, made to 0.25 cup with water|
|Cayenne pepper||1 Pinch|
|Light cream||1⁄2 Cup (8 tbs)|
|Milk||2 Tablespoon (Adjust Quantity As Needed)|
|8 inch baked pastry shell||1 (Basic Pastry)|
|Chopped parsley||1 Tablespoon (For Garnish)|
|Pimientos||2 (Form Can Or Jar, For Garnish)|
Open the oysters; retain liquor.
Heat butter in saute pan.
Add chicken and mushrooms; cook quickly a few minutes.
Heat oyster liquor and water; put in oysters.
Leave 7 to 8 minutes, off the heat; lift out into bowl.
Add chicken, mushrooms, salt, pepper, and sugar.
Stir cream (except 1 tablespoon) into oyster liquor.
Add cornstarch, mixed smoothly with a little milk; stir until boiling.
Boil 1 minute.
Mix 1 tablespoon cream with egg yolk.
Stir a little hot sauce into it; return to pan.
Add all other ingredients.
Check seasoning; heat through.
Pour into warm pastry shell.
Sprinkle with parsley; decorate with strips of pimiento.