Danish Chicken And Meatballs Au Gratin Recipe
Danish Chicken And Meatballs Au Gratin is a simple and delicious side dish recipe which cannot just escape your guest's attention in any party. Why don€™t you give it a try and let me know the experience.
Ingredients
1 cup (1/2 lb.) butter or margarine
Veal meatball mixture
2 large whole chicken breasts, boned and skinned
Cooked sweetbreads
2 tablespoons each butter and flour
1/4 teaspoon Dijon-style mustard
2/3 cup chicken broth (canned or freshly made)
1/2 cup whipping cream
1/3 cup dry white wine
1 cup shredded Danish Samsoe or Swiss Gruyere cheese
1 jar (4 oz.) sliced pimiento, drained
4 or 5 mushroom caps, lightly browned in butter (optional)
Cherry tomatoes (optional)
Parsley (optional)
Directions
In a small saucepan, heat the 1 cup butter until bubbly, but not browned.
Scoop slightly rounded tea-spoonfuls of the meatballs mixture and slide off spoon into hot butter.
Cook several meatballs at once, turning as needed, just until browned, about 4 minutes.
Drain meatballs on paper towels, then put into a 2-quart bowl; reserve the butter.
Slice chicken into 1/4-inch-thick strips.
Heat 4 teaspoons of the reserved butter in a frying pan and saute chicken until white throughout; transfer to bowl with meatballs.
Add butter to pan to make 2 tablespoons and saute prepared sweetbreads until lightly browned; combine with meatballs.
For the sauce, heat the 2 tablespoons butter in a pan; add the flour and mustard and cook until bubbly.
Gradually stir in broth, cream, and wine.
Cook, stirring, until slightly thickened.
Add cheese gradually, stirring, until melted.
Scoop slightly rounded tea-spoonfuls of the meatballs mixture and slide off spoon into hot butter.
Cook several meatballs at once, turning as needed, just until browned, about 4 minutes.
Drain meatballs on paper towels, then put into a 2-quart bowl; reserve the butter.
Slice chicken into 1/4-inch-thick strips.
Heat 4 teaspoons of the reserved butter in a frying pan and saute chicken until white throughout; transfer to bowl with meatballs.
Add butter to pan to make 2 tablespoons and saute prepared sweetbreads until lightly browned; combine with meatballs.
For the sauce, heat the 2 tablespoons butter in a pan; add the flour and mustard and cook until bubbly.
Gradually stir in broth, cream, and wine.
Cook, stirring, until slightly thickened.
Add cheese gradually, stirring, until melted.
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