Chicken Vol-au-Vent (Galline à Newburg)

Name: Chicken Vol-au-Vent
Yield: 4
Ingredients: 1/2 cup butter or margarine; 2 cups cooked chicken, cut into small pieces; 1 1/2 cups heavy cream; 4 tablespoons white wine; 4 egg yolks; salt and pepper to taste; vol-au-vent or crackers

1
1/2 cup butter or margarine
2
2 cups cooked chicken, cut into small pieces
3
1 1/2 cups heavy cream
4
4 tablespoons white wine
5
4 egg yolks
6
salt and pepper to taste
7
vol-au-vent or crackers

Ingredients

1
1/2 cup butter or margarine
2
2 cups cooked chicken, cut into small pieces
3
1 1/2 cups heavy cream
4
4 tablespoons white wine
5
4 egg yolks
6
salt and pepper to taste
7
vol-au-vent or crackers

Directions

1
Melt the butter or margarine in a water bath with the chicken, heavy cream, and half of the white wine
2
Beat the remaining white wine with the egg yolks
3
Gradually add the mixture to the previous one and cook, stirring constantly, until thickened
4
Check the seasoning
5
Serve over crackers or in vol-au-vent
6
Prepare in advance and heat up in a water bath when serving
7
Serves 4.