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Chicken Baskets
( Snacks Recipes Specials - Non Veggie Snacks ) NEXT
Method
- Butter the bread slices lightly on both sides and press them into muffin tin.
- Toast them in a slow oven of 275� until crisp and light brown.
- Beat the yolks well and blend in the milk, flour, butter and seasoning.
- Double boil, stirring continuously, until the sauce thickens.
- Take off from fire and cool. Add the lemon juice, chicken and vegetable.
- Put spoonfuls in the toasted baskets and garnish with grated carrot.
Ingredients:
For Baskets :
2 doz - thin crustless slices of bread
6 to 8 tbsp - butter
For Filling :
1 cup - finely chopped, cooked chicken
1 cup - milk
1 tbsp - butter
2 tbsp - flour
2 tsp - lemon juice
salt, pepper to taste
few drops of garlic and ginger juice
2 tbsp. any crisp vegetable, celery or capsicum, chopped fine, a little grated carrot
For Baskets :
2 doz - thin crustless slices of bread
6 to 8 tbsp - butter
For Filling :
1 cup - finely chopped, cooked chicken
1 cup - milk
1 tbsp - butter
2 tbsp - flour
2 tsp - lemon juice
salt, pepper to taste
few drops of garlic and ginger juice
2 tbsp. any crisp vegetable, celery or capsicum, chopped fine, a little grated carrot
RECIPES BY REHANA KHAMBATY
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