Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Butter
1 ts Celery seed
1/2 c Flour
1 ts Onion -- grated
1 c Milk
1 ts Gravy extract
2 c Chicken, cooked -- chopped
1/4 ts Curry powder
1/4 c Celery -- chopped
1/8 ts Pepper
2 tb Parsley -- chopped
1/8 ts Hot pepper sauce
2 tb Lemon juice
2 ea Eggs -- unbeaten
1 ts Salt
CRISPY BATTER-----
2 ea Egg yolks
2 tb Butter -- melted
2/3 c Milk
2 tb Lemon juice
1/2 ts Salt
1/4 ts Curry powder
1 c Flour -- all-purpose
2 ea Egg whites
CHICKEN SAUCE-----
10 1/2 oz Cream of chicken soup
Drained
1/2 c Milk
1 ts Onion -- grated
1/4 c Mushroom stems and pieces
1/8 ts Curry powder

Melt butter in saucepan over low heat. Stir in flour. Gradually add
milk. Cook, stirring constantly, until thick. Add chicken, celery,
parsley, lemon juice, salt, celery seed, onion, gravy extract, curry
powder, pepper and hot pepper sauce. Stir in eggs. Heat thoroughly,
stirring constantly. Spread in 8 or 9-inch piepan, lined with foil.
Freeze 1 1/2 to 2 hours until partially frozen. Cut into 16 wedges.
Dip into Batter. Drain off excess Batter. Fry in deep hot fat (365
degree) fro 4 to 5 minutes, turning once, until golden brown. Drain
on absorbent paper. Serve with hot chicken Sauce.

CRISPY BATTER: Beat egg yolks with milk and salt in large mixing bowl
until well blended. Stir in flour. Blend in butter, lemon juice and
curry powder. Beat egg whites until soft peaks form. Fold into
batter.

CHICKEN SAUCE: Combine soup, milk, mushroom pieces, onion and curry
powder. Heat thoroughly.

Recipe By :

From: Terri Woltmon
Date: 04-15-94 (20:09) Number: 208 From Ned's Opus
Date: 04-15-94 (20:09) Num (4) Cooking

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