Sauced Chicken In Vol Au Vent Shells Recipe
Ingredients
| Butter | 3 Tablespoon | |
| All purpose flour | 3 Tablespoon | |
| Chicken stock | 1 1/4 Cup (16 tbs) | |
| Sherry | 2 Tablespoon | |
| 1 recipe Basic Brown Sauce | ||
| 3 cups cubed cooked chicken or turkey | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Melt butter in heavy saucepan; stir in flour to make smooth paste.
Add stock gradually; stir constantly.
Cook over low heat until thickened.
Stir in sherry and brown sauce.
Season with salt and pepper.
Fold in chicken; heat through.
Serve hot in patty shells or on toast points.
Garnish with chopped parsley.
Add stock gradually; stir constantly.
Cook over low heat until thickened.
Stir in sherry and brown sauce.
Season with salt and pepper.
Fold in chicken; heat through.
Serve hot in patty shells or on toast points.
Garnish with chopped parsley.
Chef
