This chicken and almond appetizer can be frozen. Convenient to prepare in advance.
Ingredients
1 cup broth (chicken broth or stock)
1⁄2 cup butter
1 cup flour
1 tablespoon parsley (finely chopped)
2 teaspoons salt
2 teaspoons Worcestershire sauce
1⁄2 teaspoon paprika
4 egg (large)
1 cup chicken (cooked meat, diced)
1⁄2 cup almond (toasted, chopped)
3⁄4 teaspoon celery seed
1 pinch cayenne pepper
Instructions
- Preheat oven to 400°F degreees.
- In a heavy pan, combine broth and butter, and bring to a boil.
- Whisk in flour and seasonings. Cook, whisking rapidly, until mixture leaves sides of pan and forms a smooth, compact ball.
- Remove from heat. Add eggs one at a time, beating well until mixture is shiny. Stir in chicken and almonds.
- Drop by rounded teaspoonfuls onto greased baking sheets.
- Bake for 15 minutes.
Yield
4 servings
Preparation time
15 minutes
Cooking time
15 minutes
Total time
30 minutes
Notes
Freeze after baking. Wrap airtight. To Serve, place on ungreased baking sheet and bake at 350°F about 8 minutes or until golden. Do not thaw before baking. Do not microwave.
Source
easy, bake, poultry
dinner, buffet, party food
American food recipes
Food in U.S.A.
Food in U.S.A.