Home › Chafing-Dish Dainties › Chicken Klopps with Bechamel Sauce

Chicken Klopps with Bechamel Sauce

INGREDIENTS. 2 cups of cold chicken, I teaspoonful of chopped parsley. 14 a teaspoonful of celery pepper.

The unbeaten whites of 4 eggs.

I teaspoonful of salt.

Method. - When ready to cook, mix the ingredients together thoroughly and form into round balls. Place the balls carefully in water just off the boil, and, in about five minutes, or as soon as the egg seems poached, remove the klopps with a skimmer. Serve with 1 a cup of butter. 1/3 a cup of flour.

I cup of cream.