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] go glossary

• 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.

Saute evenly 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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