Directions:
- Melt 1 1/2 ozs butter, add the flour and cook for 2 to 3 minutes, stirring.
- Gradually add milk and cook, stirring, until thick and smooth.
- Melt the remaining butter and saute sliced celery, button mushrooms and chopped pepper until soft but not coloured.
- Add celery, mushrooms, pepper, chicken and pimiento to the sauce and heat through.
- Season to taste. Combine the egg yolks, double cream and Worcestershire sauce. Add to the chicken mixture and heat through.
- Transfer to a serving dish and sprinkle with chopped parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1212.65 Kcal (5077 kJ) | ||
| Calories from fat | 751.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 83.49g | 128% | |
|---|---|---|---|
| Cholesterol | 371.35mg | 124% | |
| Sodium | 2722.61mg | 113% | |
| Potassium | 1615.33mg | 34% | |
| Total Carbs | 62.01g | 21% | |
| Sugars | 23.54g | 94% | |
| Dietary Fiber | 5.22g | 21% | |
| Protein | 54.65g | 109% | |
| Vitamin C | 27mg | 45% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 5.4mg | 30% | |
| Calcium | 545.5mg | 55% | |
| Amount Per 100 g | |||
| Calories | 168.84 Kcal (707 kJ) | ||
| Calories from fat | 104.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.62g | 128% | |
|---|---|---|---|
| Cholesterol | 51.7mg | 124% | |
| Sodium | 379.07mg | 113% | |
| Potassium | 224.91mg | 34% | |
| Total Carbs | 8.63g | 21% | |
| Sugars | 3.28g | 94% | |
| Dietary Fiber | 0.73g | 21% | |
| Protein | 7.61g | 109% | |
| Vitamin C | 3.8mg | 45% | |
| Iron | 0.7mg | 30% | |
| Calcium | 75.9mg | 55% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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