Ramblings of Silver Blue


03 Mar

The Friday Flavour™ 03-03-06

CHICKEN TETRAZZINI WITH HOLLANDAISE SAUCE

4 c. chicken, cooked & diced, save broth
1 onion, chopped
2 stalks celery, chopped
1 bay leaf
4 tbsp. butter
4 tbsp. flour
2 c. chicken broth, use broth from chicken
2 pkgs. instant chicken broth for seasoning
1 c. milk
Salt to taste
White pepper to taste
1/2 lb. mushrooms, sliced or 1 (6 oz.) can, drained
8 oz. med. noodles
1 recipe Hollandaise Sauce

Cook chicken with onion, celery and bay leaf. Cool and dice saving broth. Melt butter and add flour mixing well. Stir in chicken broth, milk, salt, pepper and instant soup mix. Cook until slightly thick stirring constantly. (If it gets too thick, add more milk.) Saute fresh mushrooms. Add chicken and mushrooms to mixture. Mix together and set aside. Cook noodles as directed and put in casserole dish. Stir in chicken mixture. Make Hollandaise Sauce and fold into casserole. Bake at 350 degrees for 30 to 40 minutes.

Hollandaise Sauce:
* 1/2 cup butter
* 2 egg yolks
* 1/4 teaspoon salt
* 2 tablespoons lemon juice
* few grains cayenne pepper (optional)

PREPARATION:
Melt butter in a double boiler over simmering water (low heat). Beat egg yolks well and add to butter, stirring constantly with a wire whisk or wooden spoon. Gradually add lemon juice. Cook, stirring, until thickened and hot. Add salt and cayenne pepper before serving. If sauce is too thick, add a teaspoon or two of hot water.

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