Chicken loaf #3
8 Servings
Ingredients
| Quantity | 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 |
Directions
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, .