1 Chicken leg and bones from
1/2 tb Paprika
2 tb Olive oil
1/2 c Mushroom stems
1 tb Flour
1/2 c Brown gravy
1/2 c Sour cream
Salt and pepper
Cut leg of chicken and breast bones in pieces. Heat oil with paprika
in frying pan; add chicken and cook slowly, covered for 30 min.,
turning once or twice. Add mushroom stems and cood 10 min. more.
Then add flour, smoothing it in to prevent lumps. Add sour cream and
cook slowly--do not boil--until juices are well mixed. Add brown
gravy, boil, and season with salt, peppper, and lemon juice. Strain
and serve with the breasts.
Serve on silver platter topped with a sugar glazed pineapple ring and
garnished with wild rice.
The Greenbrier Hotel, White Sulphur Springs,