“I copied this one out of a friend's book so many moons ago that I can't remember where it's from, but it's so decadently fattening that I can't resist pigging out now and then. I usually serve with rice, but I suppose it would go with noodles or new potatoes just as well.”
READY IN:
38mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt 1 1/2 ozs butter, add the flour and cook for 2 to 3 minutes, stirring.
  2. Gradually add milk and cook, stirring, until thick and smooth.
  3. Melt the remaining butter and saute sliced celery, button mushrooms and chopped pepper until soft but not coloured.
  4. Add celery, mushrooms, pepper, chicken and pimiento to the sauce and heat through.
  5. Season to taste. Combine the egg yolks, double cream and Worcestershire sauce. Add to the chicken mixture and heat through.
  6. Transfer to a serving dish and sprinkle with chopped parsley.

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