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Bouchées À La Reine

Yield 8 servings


  • 1 (6-pound) stewing hen
  • 1 large onion, quartered
  • 1 stalk celery, halved
  • 3 quarts water
  • 3/4 pound fresh mushrooms, sliced
  • 1 large onion, chopped
  • 1/4 cup butter or margarine
  • 1/4 cup all-purpose flour
  • 1/4 cup chopped pimiento
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 8 Kaiser rolls

How to Make It

  1. Combine first 4 ingredients in a large Dutch oven; bring to a boil. Reduce heat; cover and simmer 2 hours. Remove chicken from broth; let cool slightly. Remove meat from bones, discarding bones; chop meat into bite-size pieces. Strain broth, reserving 1 quart. Discard quartered onion and celery. Reserve remaining broth for use in other recipes.

  2. Sauté mushrooms and chopped onion in butter in a large Dutch oven until tender. Stir in flour. Cook over medium heat 5 minutes, stirring constantly. Gradually add reserved 1 quart chicken broth; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in reserved chicken, pimiento, salt, and pepper. Remove from heat, and keep warm.

  3. Cut a slice from top of each Kaiser roll to form a lid; set aside. Remove soft center from each roll, and reserve for other uses, leaving shells intact. Place rolls and lids on baking sheets. Bake at 350° for 8 minutes or until lightly browned and crisp.

  4. Spoon warm chicken mixture into rolls. Place each filled roll and lid on an individual serving plate, and serve immediately.

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