Creamed Chicken In Patty Shells Recipe
Ingredients
| Patty Shells | ||
| Egg white | 1 | |
| Cream of tartar | 1/8 Teaspoon | |
| Salt | 1 Pinch | |
| Creamed Chicken Filling | ||
| 2 ounces cooked, boned and skinned chicken, diced | ||
| 1/2 cup mushroom pieces | ||
| Evaporated milk | 2 Tablespoon, skimmed | |
| 1/4 envelope instant chicken broth and seasoning mix | ||
| Egg yolk | 1 | |
| Strip of pimento | ||
Directions
Line baking sheet with parchment paper, aluminum foil or brown paper.
Combine ingredients for patty shells, and beat till egg white is stiff.
Trace 3 circles about 1 1/2 inches in diameter onto paper lining.
Shape beaten egg white onto circles.
With back of spoon, form a hollow in each one.
Bake on lined sheet at 250° F. for 40 minutes, turn off heat and let stand in oven for 10 minutes.
Remove patty shells from paper, using a spatula or pancake turner.
To prepare filling, combine chicken, mushrooms, milk and bouillon in double boiler or in saucepan over very low direct heat.
Stir in egg yolk and cook till thickened.
Combine ingredients for patty shells, and beat till egg white is stiff.
Trace 3 circles about 1 1/2 inches in diameter onto paper lining.
Shape beaten egg white onto circles.
With back of spoon, form a hollow in each one.
Bake on lined sheet at 250° F. for 40 minutes, turn off heat and let stand in oven for 10 minutes.
Remove patty shells from paper, using a spatula or pancake turner.
To prepare filling, combine chicken, mushrooms, milk and bouillon in double boiler or in saucepan over very low direct heat.
Stir in egg yolk and cook till thickened.
Chef
