Chicken Hash “21” Club

 toasted bounty of hefty poached chicken cubes on a bed of wild rice and spinach

Original 21 Club Chicken Hash (from Molly O’Neill)

Bechamel Sauce

2 c milk
2 T butter
2 T flour
1/4 t white pepper
salt to taste
dash of tabasco
dash of Worcestershire

Hash

½ c light cream
¼ c dry sherry
2 c diced cooked chicken breast
2 egg yolks

Preheat the oven to 300º
Make the became sauce by scalding the milk, then melt the butter and adding the flour, cooking for a moment. Then add the milk slowly, stirring all the while. Cook about 15 minutes over medium heat, stirring often. Add the tabasco and Worcestershire. Cover and place in oven for 1½ hours till thick and fluffy.

Strain. You should have 1 cup.

Whisk the sauce with cream and heat. At low heat, add the chicken and sherry and warm about 5 minutes. Add the egg yolks. Be careful not to heat too high for the yolks will curdle. Serve with wild rice and spinach.