August 06, 2016
Dinner, Main Dish, Poultry,
Chicken, Dairy, Eggs, Authentic, Budget-Friendly, Quick Meals, Oven Bake, Stove Top, Cooked Chicken or Beef, Cooked Chicken, Milk more
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"This is the iconic recipe from Club 21 in Manhattan. The preparation of the bechamel is somewhat interesting. I'm sure you could substitute any less time-consuming bechamel and still achieve satisfying results! At the club, this is served over a bed of wild rice, topped with spinach, then the chicken hash. Shredded gruyere is melted over the top till crusty. Yum!"
Melt butter in heavy medium saucepan with ovenproof handle. Blend in flour until smooth.
Gradually stir in milk until smooth and thickened.
Stir in hot pepper sauce, worcestershire, and white pepper. Season to taste with salt.
Cover and bake at 300F, 1 1/2 hours.
Strain sauce. Stir in half and half, sherry and chicken. Heat over low heat until heated through.
Adjust seasonings. Add small amount of hot sauce to egg yolks, stirring to combine. Return yolk mixture to saucepan.
Heat, stirring until slightly thickened. Do not boil.
Serve hot over toast, waffle, baked potato shell or wild rice.
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