Home › Cold Meat Recipes › Chicken Ramequins

Chicken Ramequins

1½ cupfuls cooked chicken cubes 1½ pint (1 cup) cooked peas I gill (1/2 cup) sliced mushrooms 2 ozs. (1/4 cup) butter 2 tablespoonfuls flour Salt and pepper Dust of paprika I gill (1/2 cup) chicken stock I gill (1/2 cup) cream I gill (1/2 cup) liquor from canned mushrooms A few browned bread crumbs Blend the butter and flour together in a fireproof dish, add the chicken stock, cream, mushroom liquor, and seasoning of salt, pepper, and paprika. Stir until they boil for three minutes, then add the chicken, peas, and mushrooms, and when all are thoroughly hot and well mixed, divide into hot buttered ramequins. Sprinkle a few browned bread crumbs over the top and serve at once.