Emincede volatille alaking
Posted By : Nimmy
Butter mushroom- 100 gm
Butter margerine oil- 25 gm
Read pineto,skinned- 50 gm
Cooked boiled chicken- 42 gm
Shirry- 30 ml
Chicken veloute- 125 ml
Cream or- 30 ml
- Wash peel and slice the mushroom.
- Cook them without color in the butter or margarine.
- If using row pimentos,discard the seeds,cut,the pimento into dice and cook with the mushroom.
- Cut the chicken into small net slices.
- Add the chicken into the mushroom and pimeter.
- Drain the fat.add the sherry.
- Add the velote and bring to the boil.
- Finish with cream and carrot seasoning.
- Place in serving dish and decorate with small strips of cooked pimeters.