![]() ![]() |
Welcome to RecipeSource!RecipeSource is the new home of
SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. |
* Exported from MasterCook * POLLO A LA CREME Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Mexican Chicken Ceideburg 2 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Chicken, cut into serving -pieces Salt and pepper to taste Shortening 1 c White sauce, made according -to your favorite recipe 2 Egg yolks, well beaten 1 8-ounce package noodles 1/4 c Grated mild cheese 1 t Meat extract 1/2 pt Sweet cream Watercress Just from the ingredients I would never have guessed this to be a Mexican recipe. We thank Angela de Leon Perez for this delightful chicken in cream sauce. Disjoint the chicken, season with salt and pepper, and saute in shortening until golden brown and almost done. Turn once or twice to brown evenly. When almost done, remove chicken from bones and cut into chunks. Prepare a rich white sauce according to your favorite recipe and add to it 2 well-beaten egg yolks. Cook noodles according to directions on package and add white sauce, salt, pepper, grated cheese, and meat extract, and pour into a buttered ring mold. Heat in a 350F oven over a pan of hot water for about 1/2 hour or until mold is firm. Place chicken pieces in cream and heat, but do not allow the cream to boil. Unmold the noodles and fill with creamed chicken in the center. Garnish with watercress. Makes 4 or 5 servings. From “The Art of Mexican Cooking” by Jan Aaron and Sachs Salom. Doubleday and Company, N.Y., 1965. Posted by Stephen Ceideberg; March 9 1993. - - - - - - - - - - - - - - - - - - Plain Text Version of This Recipe for Printing or Saving | |
Copyright ©1995-2000 SOAR. ©2001-2020 RecipeSource. All Rights Reserved. All trademarks are the property of their respective owners. |