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Egg, Ham & Mushroom Vol au Veuf
Ingredients:
4 large puff pastry shells
1/4 cup (50 mL) butter or margarine
1/2 cup (125 mL) diced celery
1 1/2 cups (375 mL) quartered fresh mushrooms
7 Tbsp (105 mL) all purpose flour
1 1/2 cups (375 mL) milk
1 1/2 cups (375 mL) canned chicken broth
8 hard-cooked eggs, sliced
1 1/2 cups (375 mL) diced cooked ham
Pepper, to taste
1 tsp (5 mL) poppy seeds
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Instructions:
Preheat oven to 350°F (180°C).
On a baking sheet, heat pastry shells in oven for 10 minutes or according to package directions. In a saucepan, melt butter or margarine over medium-high heat. Add celery and mushrooms. Cook until tender crisp, about 4 minutes. Blend in flour and stir for 1 to 2 minutes at low heat. Add milk and chicken broth and continue cooking, whisking until mixture thickens. Stir in eggs and ham. Season with pepper. Spoon over warm pastry shells. Sprinkle with poppy seeds.
Makes 4 servings.
Tip: Serve this dish on buttered toast instead of pastry shells, if desired.
Suggestion for Complete Meal: Serve with steamed vegetables.
Preparation: 20 minutes
Cooking: 5 minutes
Nutrients per serving:
Calories: 568
Carbohydrate: 32.5 g
Protein: 33.5 g
Fat: 33.1 g
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