1 – 3 1/2 pound frying chicken boiled
2 cups of Medium White Sauce
1 cup chicken stock
1 cup sliced fresh mushrooms (optional)
1 green pepper sliced or diced
3 tablespoons butter
1/4 cup sherry
1 pimiento cut up
salt, pepper and paprika to taste
2 egg yolks
You can do this the day before. Boil chicken, remove chicken from the bones, discard skin and cut the chicken into small pieces
Make the Medium White Sauce using cream. Add the chicken stock and cook, stirring constantly until a smooth consistencey is achieved.
Cook the mushrooms (if using) and green pepper in butter for about 5 minutes, stirring frequently. Add to the Medium White Sauce and broth along with the sherry. Stir well and Add the chicken and pimiento along with the salt, pepper and paprika. Combine mixture well. At this point, you can refrigerate the sauce and reheat before serving.
Just before serving, reheat, beat egg yolks with a little water and add to the sauce. Cook for a minute or 2.
Serve on puff pastry shells, toast or in a deep plate along with asparagus tips and veggies of choice. Can also be served over rice or with mashed potatoes.