2 tbsp (25 g) butter
1 onion, skinned and chopped
2 oz (50 g) mushrooms, wiped and sliced
3 tbls (25 g) 1 oz flour
1 1/4 cup (1/2 pint) 300 ml milk
salt and freshly ground pepper
350 g (12 oz) cooked chicken, chopped
1/4 level tsp (1.25 ml) grated nutmeg
1/4 level tsp (1.25 ml) ground ginger
142 g (5 oz) natural yogurt
2 egg yolks
lemon slices and chopped fresh parsley to garnish
1 onion, skinned and chopped
2 oz (50 g) mushrooms, wiped and sliced
3 tbls (25 g) 1 oz flour
1 1/4 cup (1/2 pint) 300 ml milk
salt and freshly ground pepper
350 g (12 oz) cooked chicken, chopped
1/4 level tsp (1.25 ml) grated nutmeg
1/4 level tsp (1.25 ml) ground ginger
142 g (5 oz) natural yogurt
2 egg yolks
lemon slices and chopped fresh parsley to garnish
method
1 . Melt the butter in A saucepan and fry the onion and mushrooms. Remove vegetables from pan and set aside. Stir in the flour and cook gently for 1 minute, stirring. Remove pan from the heat and gradually stir in the milk. Bring to the boil and continue to cook, stirring, until the sauce thickens, then add seasoning to taste.
2. Remove from the heat and add the chicken, nutmeg, ginger, mushrooms and onions.
3. Blend the yogurt with the egg yolks, then add to the chicken mixture.
4. Heat gently without boiling, until mixture thickens.
5. Serve garnished with lemon and parsley. Variation Substitute lamb or veal which is lean and tender for chicken.
2. Remove from the heat and add the chicken, nutmeg, ginger, mushrooms and onions.
3. Blend the yogurt with the egg yolks, then add to the chicken mixture.
4. Heat gently without boiling, until mixture thickens.
5. Serve garnished with lemon and parsley. Variation Substitute lamb or veal which is lean and tender for chicken.
serving amount
serves 4
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