Author Notes
From Town House Restaurant, 7th and State Ave, Kansas City, Ks. In the 1950’s
From Town House Restaurant, 7th and State Ave, Kansas City, Ks. In the 1950's. My father (who was a single Dad raising 3 children) used to take us on a Saturday.
—Marie Hurd
Ingredients
- Gently cooked chicken breast
-
4
large chicken breasts 7 to 8 oz each
-
1 1/2 cups
chicken broth
-
1 cup
celery tops
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1/2 cup
chopped onion
- Poulette Sauce
-
1/2 cup
butter
-
1/2 cup
flour
-
1 1/2 cups
approximately chicken broth
-
2 cups
milk part can be half and half
-
2
egg yolks
Directions
- Gently cooked chicken breast
-
Add no salt and simmer about 30 minutes
-
Let chicken cool in broth, remove and slice across the grain.
Use a large strainer and paper towel and strain the broth.
- Poulette Sauce
-
melt butter and whisk in the flour
-
gradually add broth using whisk until all broth is added
-
add and whisk in milk and half and half until sauce reaches simmer. Turn off the heat.
-
stir together egg yolks in a bowl. Using a cup that will not conduct heat add gradually about a cup of hot sauce to the egg yolks. Then return this mixture to sauce.
-
Lay out in a 17" glass pyrex dish 6 or 8 slices of firm white bread. Distribute sliced chicken over the bread. Pour sauce over the chicken sandwiches.
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Grate approximately 2 cups of parmesan cheese and spread over the sauce. Put under the broiler until cheese browns and bubbles. This will not work with pre-grated canned parmesan cheese.
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