chicken loaf #3
- Categories
- Poultry
- Yield
- 8 Servings
| Measure | Ingredient |
|---|---|
| 4 cups | Diced; cooked chicken |
| 1 cup | Cooked rice |
| ¼ cup | Chopped pimiento |
| ⅓ cup | Mild onion; chopped |
| ⅓ cup | Chopped celery |
| ¾ quart | Milk or chicken broth |
| 2 cups | Soft bread crumbs |
| Salt & pepper to taste | |
| 4 | Eggs |
| 2 tablespoons | Butter |
| 8 ounces | Canned mushrooms; drained |
| 2 tablespoons | Butter |
| ¼ cup | Flour |
| 2 cups | Chicken broth |
| 2 | Egg yolks |
| ½ cup | Light cream |
| 1 tablespoon | Lemon juice |
LOAF INGREDIENTS
SAUCE INGREDIENTS
Combine all chicken loaf ingredients in order listed. Pack into greased baking dish & bake for 1 hour at 325. Make sauce: simmer 2 Tbs butter & drained mushrooms. Melt 2 more Tbs butter in sauce pan. Add flour & mix well. Add chicken broth, egg yolks & cream. Cook slowly until thick. Add lemon juice & mushroom mixture & serve as a sauce with chicken loaf. Serves 8.
MRS J.L. (LAURA) PORT
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .
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