INGREDIENTS
2 oz butter
2 oz butter
1 cup mushroom, sliced
1/2 piece green pepper, diced
2 oz flour
salt
pepper
1 cup chicken broth
1 cup milk
3 cups chicken, cooked, sliced
1/2 piece red pepper, diced
1 tsp lemon juice
4 egg yolks
PROCEDURE
In skillet or nonstick pan, melt butter, add mushroom and diced green pepper. Saute for 5 minutes over low heat to prevent butter from burning. Add flour and seasonings, mix well, then add cold chicken broth and milk. Stir constantly until creamy. Set dish over hot water in double boiler, add chicken slices, diced red pepper and lemon juice and cook until hot. Add well-beaten egg yolks. Continue stirring until hot. Do not overcook. Serve on toast, if desired.
In skillet or nonstick pan, melt butter, add mushroom and diced green pepper. Saute for 5 minutes over low heat to prevent butter from burning. Add flour and seasonings, mix well, then add cold chicken broth and milk. Stir constantly until creamy. Set dish over hot water in double boiler, add chicken slices, diced red pepper and lemon juice and cook until hot. Add well-beaten egg yolks. Continue stirring until hot. Do not overcook. Serve on toast, if desired.
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