Mix Croquette Sauce, consommé, chopped mushrooms, and cook ten minutes, add more seasoning if required, and pour around cooked fillets.
The fillets may be steamed until tender or cooked in the oven and basted with cream.
Chop Suey
(We include Chop Suey as a novelty and not because we especially like it.)
- 1 lb. water chestnuts cut thin
2 lb. bean sprouts
1 cup celery cut in small pieces
½ cup chopped onion
6 mushrooms chopped
1 chicken cut in pieces for serving
1 teaspoon gee yow
Put two tablespoons peanut oil in a frying pan, add the chestnuts, celery, onion, mushrooms and chicken; cook until tender,—when about half done add bean sprouts and cook all until tender.
Mix two tablespoons oil and two tablespoons flour, add one cup liquid, stock or water, season with salt and pepper and the gee yow, a Chinese Sauce which can be purchased from any Chinese dealer together with the water chestnuts and bean sprouts.
Arrange chicken and vegetables in the center of platter; pour the sauce over these and serve.