Chicken Bechamel In Potato Patty Cases Recipe 2 ingredients

• 1 1/3 cups of cold, cooked ½ cup of chicken broth
• chicken in cubes ½ cup of cream
• 2 tablespoonfuls of butter 3 cups of well-seasoned
• 2 tablespoonfuls of flour mashed potato
• ¼ teaspoonful of salt 1 yolk of egg
• ¼ teaspoonful of paprika

To prepare this Chicken Bechamel In Potato Patty Cases Recipe 2, first make a sauce of the butter, flour, seasonings and liquid, add the chicken and heat over hot water. The potato should be just moist enough to flow through a tube easily. On a buttered baking sheet spread rounds of potato half an inch thick and nearly three inches across. Put the rest of the potato in a pastry bag and with star tube pipe potato on to the rounds, as if building a burr basket. Brush over the cases thus formed with the egg, and set into the oven, to make hot and brown the edges. Remove with a spatula or broad knife to plates, fill the open space in the centers with the chicken preparation and serve.