Atlantic Coast Line Railroad Dining Car Cookbook by E Mooneyhan

Author:E Mooneyhan
Language: eng
Format: azw3
ISBN: 9781539099123
Publisher: Sea Island Publishing
Published: 2016-11-14T05:00:00+00:00

CREAMED HAM AND CHICKEN ON TOAST, EN CASSOLETTE – 32 portions

¾ cup clarified chicken fat

1 can mushrooms

½ cup diced tomatoes

2 quarts cream sauce

1 cup cream

½ cup diced green pepper

3 cups diced cooked boiled chicken

3 cups diced cooked ham

2 tablespoons sherry wine

4 egg yolks

Braise green peppers and sliced mushrooms in clarified fat or butter until tender but not brown. Add to this an equal amount of white and dark meat of chicken flaked into thin 1-inch squares and diced ham. Heat thoroughly. In separate saucepan make rich cream sauce using half milk and half cream and the stock seasoned with celery salt and white pepper. Remove from direct fire and add 4 egg yolks beaten with a cup of cream. Let sauce simmer slowly for a couple of minutes; then add it to the chicken, hams, braised mushrooms and green peppers. Mix carefully and add two small diced pimentos and 2 tablespoons of sherry wine. Caution – Do not permit to boil after adding the sherry wine.

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