Chicken Meringue Recipe
The chicken meringue is a vegetable and chicken preparation, roasted in the oven. This is a chicken casserole recipe, topped with a egg and milk mix flavored with chervil and cream of tartar. Baked with the egg and milk meringue topping, the chicken meringue was a result of one of my experiments with this versatile fowl, which has become one of our family favorites.
Ingredients
| 10 tiny boiling onions | ||
| 2 stalks celery, cut in 1 inch pieces | ||
| 1 large sweet red pepper, cut in 1/2 inch pieces | ||
| 2 carrots, cut in 1/2 inch slices | ||
| Chicken stock | 2 Cup (16 tbs) | |
| Cooked and cubed chicken | 4 Cup (16 tbs) | |
| 1/2 pound medium mushrooms, cut in half | ||
| Pea | 1/2 pound, frozen | |
| Cornstarch | 2 Tablespoon | |
| Cold water | ||
| Salt | To Taste | |
| Ground pepper | 1 To taste | |
| Egg whites | 4 | |
| Salt | 1/2 Teaspoon | |
| Cream of tartar | 1/4 Teaspoon | |
| 1 tablespoon snipped fresh or | ||
| 1 1/2 teaspoons dried chervil leaves | ||
| 2 tablespoons instant nonfat dry milk solids | ||
Directions
Simmer onions, celery, red pepper, and carrot in stock until just tender (about 8 minutes).
Remove vegetables with slotted spoon and mix with chicken, mushrooms, and pea pods in a 2 quart casserole.
Mix cornstarch with a little cold water.
Stir into stock: simmer, stirring constantly, until mixture thickens (about 4 minutes).
Season to taste with salt and pepper.
Pour over chicken in casserole.
Bake covered at 350°F 15 minutes.
Beat egg whites and 1/2 teaspoon salt until foamy.
Add cream of tartar and chervil; continue beating, adding dry-milk solids gradually, until egg whites form stiff but not dry peaks.
Spread meringue over casserole mixture, sealing to edges of casserole.
Bake at 350°F 12 to 14 minutes, or until meringue is lightly browned.
Serve immediately.
Remove vegetables with slotted spoon and mix with chicken, mushrooms, and pea pods in a 2 quart casserole.
Mix cornstarch with a little cold water.
Stir into stock: simmer, stirring constantly, until mixture thickens (about 4 minutes).
Season to taste with salt and pepper.
Pour over chicken in casserole.
Bake covered at 350°F 15 minutes.
Beat egg whites and 1/2 teaspoon salt until foamy.
Add cream of tartar and chervil; continue beating, adding dry-milk solids gradually, until egg whites form stiff but not dry peaks.
Spread meringue over casserole mixture, sealing to edges of casserole.
Bake at 350°F 12 to 14 minutes, or until meringue is lightly browned.
Serve immediately.
Chef
