This is an excellent recipe for using cooked chicken and makes an ideal dish for a buffet party. Plain boiled rice makes a good accompaniment.
4 SERVINGS 1 oz. butter 1 green pepper, white pith removed, seeded and finely chopped 6 oz. button mushrooms, finely
1 tablespoon flour
1 teaspoon salt
10 fl. oz. single cream 10 fl. oz. milk 1
½ lb. cooked chicken, diced 3 egg yolks
2 teaspoons lemon juice
1 tablespoon paprika
2 teaspoons chopped parsley
3 tablespoons sweet sherry
In a medium-sized saucepan, melt the butter over moderate heat. When the foam subsides add the green pepper and, stirring
occasionally with a wooden spoon, cook gently for 6 minutes. Add the mushrooms and cook for a further 4 minutes. Stir in the flour and salt and ..cook for 2 minutes longer. Gradually add the cream and milk, stirring continuously. Bring the mixture to the boil, reduce the heat to low and cook for 3 minutes. Stir in the chicken and reduce the heat to very low so that, though the mixture continues to cook, it does not even simmer.
In a small bowl, beat the egg yolks, lemon juice, paprika and paisley together with a wooden spoon. Add 4 tablespoons of the hot sauce, a spoonful at a time, to the egg mixture and stir well to mix. Pour this mixture into the pan, stir to mix and cook gently for 4 minutes. Do not let it boil or the sauce will curdle. Mix in the sherry and seive.