Hollyhock House Mushrooms and Chicken Barrister Style Recipe
Ingredients
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Cornstarch | 1 Tablespoon | |
| Flour | 2 Tablespoon | |
| 1 1/2 cups chicken bouillon | ||
| Light cream | 1 Cup (16 tbs) | |
| Heavy cream | 1/2 Cup (16 tbs) | |
| 2 cups cold boiled chicken, cut into generous blocks or diced | ||
| Mushrooms | 1 Cup (16 tbs), broiled | |
| Pimientos | 1/2 Cup (16 tbs), sliced | |
| Truffle | 1 | |
| 1/4 cup thinly sliced celery, cooked for 10 minutes | ||
| 2 egg yolks, slightly beaten | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Melt butter in saucepan.
Mix cornstarch and flour; add to butter; stir until blended.
Add chicken bouillon and cream.
Add seasonings and heat to boiling point, stirring constantly.
Add chicken, mushrooms, pimientos, a shredded truffle if desired, and celery.
Heat to boiling.
Remove from heat; add egg yolks, stirring constantly.
Mix cornstarch and flour; add to butter; stir until blended.
Add chicken bouillon and cream.
Add seasonings and heat to boiling point, stirring constantly.
Add chicken, mushrooms, pimientos, a shredded truffle if desired, and celery.
Heat to boiling.
Remove from heat; add egg yolks, stirring constantly.
Chef
