Creamed Chicken On Toast
|Stewing chicken||5 Pound, cut up|
|Chicken fat||2 Tablespoon|
|Fresh mushrooms||1⁄2 Pound, sliced|
|Green peppers||2 , slivered|
|Chopped pimento||1⁄3 Cup (5.33 tbs)|
|Chicken fat||6 Tablespoon|
|Chicken stock||2 Cup (32 tbs)|
|Light cream||1 Cup (16 tbs)|
|Egg yolks||2 , lightly beaten|
|Dry sherry||1⁄4 Cup (4 tbs)|
Cut chicken meat into bite-size pieces.
Measure out 2 cups of the chicken stock.
Heat 2 tbsp.chicken fat in heavy skillet.
Add mushrooms and green peppers and cook gently until mushrooms are tender.
Stir in pimento.
Turn off heat and stir in chicken.
Heat 6 tbsp.chicken fat in saucepan.
Sprinkle in flour, salt and pepper and let bubble up well.
Remove from heat.
Add chicken stock and cream all at once, stirring to blend.
Return to moderate heat and cook and stir until bubbling well and thick and smooth.
Add about half of the hot mixture to the egg yolks gradually, stirring constantly.
Return to saucepan and bring back to boil.
Add chicken mixture and sherry and heat well, stirring constantly.