Yield: 1 Servings
Measure | Ingredient |
---|---|
\N \N | BEV CHRISTENSEN CPVM71A |
1 cup | Chicken broth |
½ cup | Butter |
1 cup | Flour |
1 tablespoon | Parsley |
2 teaspoons | Seasoned salt |
2 teaspoons | Worcestershire Sauce |
34 teaspoons | Celery seed |
½ teaspoon | Paprika |
⅛ teaspoon | Cayenne |
4 larges | Eggs |
2 \N | Chicken breasts, poached, skinned, boned, diced |
¼ cup | Toasted almonds |
Preheat oven to 400 degreees. In a heavy pan, combine broth and butter, and bring to a boil. Whisk in flour and seasonings. Cook, whisking rapidly, until mixture leaves sides of pan and forms a smooth, compact ball. Remove from heat. Add eggs one at a time, beating well until mixture is shiny. Stir in chicken and almonds.
Drop by rounded teaspoonfuls onto greased baking sheets. Bake for 15 minutes. Freeze after baking. Posted by Vev Christensen 2/92.
Formatted by Theresa V. Grant