Chicken Hash A La Ritz
|Cooked chicken||3 Cup (48 tbs)|
|Light cream||1 1⁄2 Cup (24 tbs)|
|Butter||1 1⁄2 Tablespoon|
|Flour||1 1⁄2 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Milk||3⁄4 Cup (12 tbs)|
|Milk||1 Cup (16 tbs)|
|Onion||1 Medium, sliced|
|Grated parmesan cheese||3 Tablespoon|
To make the hash:
Combine with cream and cook, over a very low heat, until cream is reduced to about half the original amount.
Melt butter in a separate saucepan, add flour and salt, stir until smooth, and cook a minute or two.
Add milk slowly and cook over a low heat, stirring constantly, until sauce bubbles.
Stir into chicken mixture and pour into a shallow baking dish.
Keep the hash hot while you make the sauce.
To make the sauce:
Heat milk until a film appears.
Do not boil.
Melt 2 tablespoons of the butter in a saucepan and stir in flour until smooth.
Cook a minute or so.
Gradually add the hot milk, stirring all the while.
Add sliced onion and salt and ' cook over a low heat for about 15 minutes, stirring frequently.
Beat egg yolks slightly, then add the hot sauce very slowly, stirring constantly.
Mix in remaining 2 tablespoons butter and the cheese last of all.
Spoon this mixture over the chicken and broil 4 to 5 inches from broiling unit, in a preheated broiler, until surface is golden.
This hash is usually served with a border of pureed peas, prepared as follows: Cook frozen peas according to package directions, drain thoroughly, and puree in an electric blender.
Spoon the hot puree, seasoned with salt and pepper, around the edge of the baking dish after it comes from the broiler.