Hot Chicken Sandwich
- 1 fowl, 4 pounds
- 2 onions
- 2 whole cloves
- 2 bay leaves
- 6 stems parsley
- 1 stalk celery
- Salt to taste
- 3/4 cup butter
- 3 tablespoons flour
- 1/4 teaspoon paprika
- 1/2 glass cream
- 1 dozen fresh mushrooms, sliced thin
- 1/2 teaspoon chopped chives
- 12 slices white bread
- 1 can asparagus tips
- 2 tablespoons grated Parmesan cheese
Prepare the fowl for boiling, place in cold water and bring to the boiling point. Remove the fowl and agin place in cold water with the onions, cloves bay leaves, parsley, celery, and salt to taste. Boil several hours or until cooked. Cool, remove skin and cut in slices.
While the fowl is cooling, make a gravy: melt 6 tablespoons butter in a skillet, stir in the flour and thin down with some of the chicken broth; add salt, paprika, glass of cream and mix well. Let this boil slowly for 30 minutes (be patient, you rascal). Then strain it if necessary.
Brown the mushrooms in a skillet with 4 tablespoons butter, pour the sauce over mushrooms and mix in the chives. Toast bread and trim edges. Lay on platter, cover with slices of fowl, place asparagus tips on top and pour the sauce over all. Sprinkle with Parmesan cheese and melted butter. Bake in a hot salamander. Serves 6.
While the fowl is cooling, make a gravy: melt 6 tablespoons butter in a skillet, stir in the flour and thin down with some of the chicken broth; add salt, paprika, glass of cream and mix well. Let this boil slowly for 30 minutes (be patient, you rascal). Then strain it if necessary.
Brown the mushrooms in a skillet with 4 tablespoons butter, pour the sauce over mushrooms and mix in the chives. Toast bread and trim edges. Lay on platter, cover with slices of fowl, place asparagus tips on top and pour the sauce over all. Sprinkle with Parmesan cheese and melted butter. Bake in a hot salamander. Serves 6.
Submitted by May 28, 2009
24 min
90 min
114 min