Emincede volatille alaking

Posted By : Nimmy
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  • 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


  1. Wash peel and slice the mushroom.
  2. Cook them without color in the butter or margarine.
  3. If using row pimentos,discard the seeds,cut,the pimento into dice and cook with the mushroom.
  4. Cut the chicken into small net slices.
  5. Add the chicken into the mushroom and pimeter.
  6. Drain the fat.add the sherry.
  7. Add the velote and bring to the boil.
  8. Finish with cream and carrot seasoning.
  9. Place in serving dish and decorate with small strips of cooked pimeters.

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