Creme De Voile

Name: Creme De Voile
Ingredients: 5 to 6 c. ground chicken, cooked in salted water with a piece of red pepper pod; 4 large eggs, separated or 5 small; 1/2 stick butter; 3 Tbsp. flour, sifted; 1 1/2 c. milk; salt and pepper; 2 Tbsp. chopped parsley (optional)

7 ingredients

13 steps

Ingredients

5 to 6 c. ground chicken, cooked in salted water with a piece of red pepper pod
4 large eggs, separated or 5 small
1/2 stick butter
3 Tbsp. flour, sifted
1 1/2 c. milk
salt and pepper
2 Tbsp. chopped parsley (optional)

Directions

1

Make cream sauce with butter, flour, milk, salt and pepper. Let cool.
2

Add to beaten egg yolks.
3

Stir in ground chicken and mix well.
4

Add chopped parsley.
5

Adjust salt and pepper to taste. Fold in beaten egg whites.
6

Grease mold.
7

Line with Reynolds Wrap; grease again.
8

Pack mixture into mold.
9

Cover with Reynolds Wrap. Cook in 350° oven in pan of water (or steamer) 1 1/2 hours.
10

Turn out on platter.
11

Serve with creamed peas and mushrooms poured over.
12

(Can be made ahead of time.
13

Freeze if desired.)