Ingredients
2 portion(s)
Chicken Custards
- 1 cup cooked, boned chicken, (steamed in Varoma)
- 1 heaped tablespoon Butter
- 2 eggs
- 1 tablespoon plain flour
- 1 heart celery
- dash of cayenne pepper
Caper Sauce
- 1 tablespoon Butter
- 1 tablespoon plain flour
- 1 1/2 cups milk
- dash of salt
- dash of cayenne pepper
- 1 tablespoon capers, salted
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6
25min
Preparation 25minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created for
TM 31
-
Recipe's preparation
Mix all ingredients together and cook for 7 minutes at 90 degrees on reverse/speed 4.
Chicken custards
Caper Sauce
Accessories you need
-
Spatula TM5/TM6
buy now
Tip
Converted by Roslyn Teirney from recipe on p.5 of First Lady Cookbook 1978 - Grandma's Favourites, published by Columbia, South Carolina, branch of American Cancer Society.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Add a commentTweaks from my friend Sarah,
Tweaks from my friend Sarah, who cooked this tonight. "I doubled the chicken mix and it made 6 x 1 cup ramekins. I single batch of the sauce was more than enough. I also blitzed the celery first.... Absolutely awesome. Great way to use up old celery too. I had a BBQ chicken and kept the breast meat aside for sandwiches tomorrow and used the rest for this dish. So it worked out very economically too." Sarah, this recipe has been sitting unloved in the recipe community for a couple of years, but you have made my night with this feedback. Thank you so much!
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This sounds really different!
This sounds really different! I like trying things a bit out of the ordinary so will file this away to give a go one day!