PATTY
of CHICKEN, BLACK MUSHROOMS
and GRAPES
Ingredients:
-
4 prepared patty shells
-
2 cups boiled chicken, free of skin
and bones, cut into 1/2 inch dice
-
4 large black dried mushrooms [Japanese
forest mushrooms if possible]
-
1/2 cup seedless white grapes
-
3 TBS butter
-
2 TBS [1 oz.] brandy
-
3 TBS [1 1/2 ozs.] dry madeira
-
1/3 cup instant-dissolving flour
-
1/2 cup cold chicken broth
-
1/2 cup milk
-
1/4 cup light cream
-
Salt, pepper, cayenne pepper
-
1 teaspoon tarragon vinegar
Directions:
Wash mushrooms. Cover with 1/2 cup
boiling water. Let stand 1/2 hour. Save water in which mushrooms were
soaked. Cut mushrooms into very thin slices. Melt butter in heavy saucepan
over very low flame. Add chicken and mushrooms.
Sauté only until chicken is well
coated with butter and heated through; do not brown. Add brandy and set
ablaze. Add madeira; blazing will continue briefly if flame is raised. Turn
off flame.
In a mixing bowl, combine flour,
chicken broth, milk and cream. Stir until flour dissolves. Add to pan with
chicken. Bring to a boil. Add reserved liquid in which mushrooms were
cooked. Reduce flame. Simmer very slowly 10 minutes. Stir occasionally;
avoid excess stirring which breaks up chicken. Warm patty shells briefly in
moderate oven if desired. Add grapes to chicken mixture. Simmer a few
minutes, only until grapes are heated through. Add salt and pepper to taste
and a dash of cayenne. Remove from fire. Stir in vinegar. Spoon chicken into
and around patty shells.
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