Yield: 6 Servings
Measure | Ingredient |
---|---|
1 cup | Chicken broth |
1 cup | Milk, or thin cream |
2 ounces | Butter |
2 ounces | Flour |
3 cups | Chicken, cooked, sliced |
4 \N | Egg yolks |
½ \N | Green pepper, diced |
½ \N | Red pepper, diced |
1 cup | Mushrooms, sliced |
1 teaspoon | Lemon juice |
\N \N | Salt |
\N \N | Pepper |
1>. Melt the butter, add the mushrooms and diced green pepper. Saute for 5 minutes over a slow heat to prevent butter from burning. Add flour and seasonings, mix well, then add cold chicken broth and milk.
Stir constantly until creamy. 2>. Set dish over hot water in a double boiler, add chicken slices, diced red pepper and lemon juice and cook until hot. Then add well-beaten egg yolks. Continue stirring until everything is hot. DO NOT overcook unless you like creamy scrambled eggs. 3>. Serve on toast, if desired.