Chicken Klopps with Bechamel Sauce
Chicken Klopps, a comforting dish from the past, features tender chicken balls poached to perfection and served with a creamy, rich Bechamel sauce. This classic recipe combines simple ingredients with a delicate cooking method, resulting in a satisfying and flavorful meal. The savory chicken is complemented by the smooth, buttery sauce, creating a delightful texture contrast, perfect for a light lunch or elegant dinner.
Ingredients
- 2 cups Cooked Chicken, chopped
- 1 teaspoon Fresh Parsley, chopped
- 1/4 teaspoon Celery Salt
- 4 unbeaten Egg Whites
- 1 teaspoon Salt
- 1/4 cup Butter
- 1/2 teaspoon Salt
- 1/4 cup All-purpose Flour
- 1 dash Paprika
- 1 cup Heavy Cream
- 1 or 2 Egg Yolks
- 1 cup Chicken Stock
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Instructions
- 1In a bowl, thoroughly mix together the chopped chicken, parsley, celery salt, unbeaten egg whites, and salt. Form the mixture into round balls.
- 2Carefully place the chicken balls into water just off the boil. Cook for about five minutes, or until the egg seems poached. Remove the klopps with a skimmer.
- 3Melt the butter in a saucepan. Whisk in the flour and cook for 1-2 minutes. Gradually whisk in the chicken stock and cream. Bring to a simmer, then reduce heat. Season with salt and paprika. Temper the egg yolks with a little of the warm sauce, then whisk the yolks into the sauce. Cook, stirring constantly, until the sauce thickens slightly. Do not let it boil after adding the yolks.
- 4Serve the chicken klopps with the Bechamel sauce.
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