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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a family favorite that I get asked to make time after time. We especially like it before we attend fall sporting events. The warmth stays with you. Ingredients:
1 c. sliced mushrooms |
6 t. butter |
4 t. flour |
1/2 t. salt |
1/2 t. pepper |
2 c. milk or half milk half chicken stock |
2 1/2-3 c. cooked diced chicken |
1 c. cooked peas |
3 egg yolks |
1 t. onion juice |
1 t. lemon juice |
1/2 t. paprika |
sherry to taste |
3 t. diced pimento |
Directions:
1. Sauté mushrooms in half the butter.
2. Blend in flour salt and pepper.
3. Cook over low heat for one minute.
4. Add milk/stock to the mixture.
5. Heat the sauce until thickened.
6. Add the chicken and peas.
7. Place into a crock pot or double boiler and keep warm.
8. Melt remaining butter, cool slightly; beat in egg yolks, onion juice, lemon juice and paprika until thick. Temper the egg yolk mixture with several additions of sauce.
9. Stir the egg mixture into sauce and chicken.
10. Add sherry to taste.
11. Serve in pastry shells or over toast triangles.
12. Garnish with pimento.
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