2 1/2 lb. boiler chicken
3 sprigs celery leaves
2 teasp. salt
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup oleo
1/2 cup sliced mushrooms
1/3 cup flour
1 cup light cream (1/2 & 1/2)
1 8 oz. can sliced water chestnuts
1/4 cup dry sherry
2 Tables. parsley flakeks
1/4 teasp. salt
coctail onions (washed & drained)
small can on tiny peas - drained
Patty shells & Sliced almonds
In sauce pan - chicken - celery leaves & 2 Teasp. salt.
Cover with 1 quart of water & simmer till tender (30 min).
Drain & save 1 1/2 cups (strained stock).
Bone chicken & cut
in strips.
In large sauce pan cook onion & celery in butter till tender (not brown).
Add mushrooms and cook 1 - 2 min.
Stir in flour and stock and cream and cook till thick.
Add chicken - chestnuts - wine & Parsley.
My Dad gave me this recipe.....first time I ever made it - I forgot to wash and drain the coctail onions. eeeeeeeeek!!!!! thank goodness we learn from our mistakes. :)