Pollo a la Creme
Yield
4 servingsPrep
10 minCook
40 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
chicken
cut into pieces |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
vegetable shortening
|
*
|
| 1 | cup |
bechamel (white) sauce
|
|
| 2 | each |
egg yolks
well beaten |
*
|
| 1 | package |
noodles
8 ounces |
*
|
| ¼ | cup |
cheddar cheese, mild
grated |
|
| 1 | teaspoon |
meat extract
|
* |
| ½ | pint |
sweet cream
|
* |
| 1 | x |
watercress
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
chicken
cut into pieces |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
vegetable shortening
|
*
|
| 237 | ml |
bechamel (white) sauce
|
|
| 2 | each |
egg yolks
well beaten |
*
|
| 1 | package |
noodles
8 ounces |
*
|
| 59 | ml |
cheddar cheese, mild
grated |
|
| 5 | ml |
meat extract
|
* |
| 237 | ml |
sweet cream
|
* |
| 1 | x |
watercress
|
*
|
Directions
Disjoint the chicken, season with salt and pepper, and sauté in shortening until golden brown and almost done.
Turn once or twice to brown evenly.
When almost done, remove chicken from bones and cut into chunks.
Prepare a rich white sauce according to your favorite recipe and add to it 2 well-beaten egg yolks.
Cook noodles according to directions on package and add white sauce, salt, pepper, grated cheese, and meat extract, and pour into a buttered ring mold.
Heat in a 350℉ (180℃) F oven over a pan of hot water for about ½ hour or until mold is firm.
Place chicken pieces in cream and heat, but do not allow the cream to boil.
Unmold the noodles and fill with creamed chicken in the center.
Garnish with watercress.
