Recipe by: The Frugal Gourmet On Our Immigrant Ancestors Place the chicken pieces in a stove-top covered casserole and add the 2 cups of water. Bring to a boil. Soak the mushrooms and drain them through a fine strainer, reserving the soaking water. Chop the mushrooms. Add the celery, carrot, parsley, mushrooms, along with the strained soaking water. Add a bit of salt and pepper to taste and simmer the whole, covered, for about 1 hr. Remove the chicken to a heated platter and thicken the pan liquid with the roux. Add the wine and bring the sauce to a simmer. Remove the pan from the heat. Place the egg yolks in a 2-cup glass measuring cup and add about 1/2 cup of the sauce, stirring all the time. Blend this mixture into the sauce in the pot, then return the chicken to the pot. Test for salt and pepper. Heat the dish to serving temperature but not to a simmer or the eggs will curdle. Posted by Dan Klepach From: Gail Shipp Date: 08-25-96 (19:06) Posted to MM-Recipes Digest V4 #335 by email@example.com on Dec 27, 1997
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|Serving Size: 1 Serving (144g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 163 (73%)|
|Amt Per Serving||% DV|
|Total Fat 18.1g||24 %|
|Saturated Fat 6.5g||33 %|
|Monounsaturated Fat 8g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 839.1mg||258 %|
|Sodium 36mg||1 %|
|Potassium 95mg||3 %|
|Total Carbohydrate 3g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 2.8g|
|Protein 10.9g||16 %|
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Calories per serving: 223
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