This economical flan using chicken leftovers makes an ideal dish for a light lunch or supper. Serve it with a tossed green salad and a glass of white wine.
1 X 9-inch Flan Case, made with rich shortcrust pastry, baked blind and cooled
2 oz. butter
½ tablespoons flour
4 fl. oz. chicken stock
2 fl. oz. white wine
2 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried marjoram
2 egg yolks
4 oz. cooked French beans, cut into
8 oz. lean cooked chicken, diced
4 oz. cooked ham, diced
3 parsley sprigs
Preheat the oven to moderate 350CF (Gas Mark 4, 180°C). Place the flan case on a baking sheet and set it aside.
In a small saucepan, melt the butter over moderate heat. Remove the pan from the heat and, using a wooden spoon, stir in the flour to make a smooth paste. Return the pan to low heat and cook for 1 minute, stirring constantly.
Remove the pan from the heat and gradually add the chicken stock and the wine, stirring constantly, being careful to avoid lumps. Increase the heat to mod-erate, return the pan to the heat and cook, stirring constantly, for 2 to 3 minutes or until the sauce is thick and smooth. Add the salt, pepper and marjoram. Remove the pan from the heat and keep the sauce hot.
In a small bowl, beat the egg yolks with a wire whisk or rotary beater until they are pale. Add 4 tablespoons of the hot sauce to the egg yolks. Gradually pour the egg yolk mixture into the remaining sauce, stirring constantly. Set the pan over very low heat and cook the sauce, stirring constantly, for 2 minutes.
Remove the pan from the heat and stir in the French beans, chicken and ham. Spoon the sauce mixture into the flan case and place the baking sheet in the centre of the oven. Bake for 15 minutes.
Remove the baking sheet from the oven and transfer it to a warmed serving plate. Garnish with the parsley sprigs and serve immediately.