Crème De Voile
Crème De Voile is an moderately easy dinner. Made with 5 to 6 c. ground chicken, cooked in salted water with a piece of red pepper pod, 4 large eggs, separated or 5 small, 1/2 stick butter, 3 tbsp. flour, sifted and 1 1/2 c. milk, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
🔗 Recipe adapted from RecipeNLG-Full
Make cream sauce with butter, flour, milk, salt and pepper. Let cool.
Add to beaten egg yolks.
Stir in ground chicken and mix well.
Add chopped parsley.
Adjust salt and pepper to taste. Fold in beaten egg whites.
Grease mold.
Line with Reynolds Wrap; grease again.
Pack mixture into mold.
Cover with Reynolds Wrap. Cook in 350° oven in pan of water (or steamer) 1 1/2 hours.
Turn out on platter.
Serve with creamed peas and mushrooms poured over.
(Can be made ahead of time.
Freeze if desired.)
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