*  Exported from  MasterCook  *
 
                              POLLO A LA CREME
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Mexican                          Chicken
                 Ceideburg 2
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Chicken, cut into serving
                         -pieces
                         Salt and pepper to taste
                         Shortening
    1       c            White sauce, made according
                         -to your favorite recipe
    2                    Egg yolks, well beaten
    1                    8-ounce package noodles
      1/4   c            Grated mild cheese
    1       t            Meat extract
      1/2   pt           Sweet cream
                         Watercress
 
   Just from the ingredients I would never have guessed this to be a
   Mexican recipe.
   
   We thank Angela de Leon Perez for this delightful chicken in cream
   sauce. Disjoint the chicken, season with salt and pepper, and saute
   in shortening until golden brown and almost done.  Turn once or twice
   to brown evenly. When almost done, remove chicken from bones and cut
   into chunks.
   
   Prepare a rich white sauce according to your favorite recipe and add
   to it 2 well-beaten egg yolks.  Cook noodles according to directions
   on package and add white sauce, salt, pepper, grated cheese, and meat
   extract, and pour into a buttered ring mold.  Heat in a 350F oven
   over a pan of hot water for about 1/2 hour or until mold is firm.
   
   Place chicken pieces in cream and heat, but do not allow the cream to
   boil. Unmold the noodles and fill with creamed chicken in the center.
   Garnish with watercress.
   
   Makes 4 or 5 servings.
   
   From “The Art of Mexican Cooking” by Jan Aaron and Sachs Salom.
   Doubleday and Company, N.Y., 1965.
   
   Posted by Stephen Ceideberg; March 9 1993.
  
 
 
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