Title: Chicken Velvet and Corn
Categories: Poultry
Yield: 4 Servings

1 (large) chicken breast
1 tb Water
2 tb Smoked ham
2 Egg whites
1 tb Sherry
1 ts Salt
1 cn (No. 2) cream-style corn
2 c Stock
1 tb Cornstarch
3 tb Water

1. Skin, bone and mince (or grind) chicken breast, as in steps 1 to 3 of
recipe "Basic Chicken Velvet", gradually adding water. Mince smoked ham.

2. Beat egg whites until stiff, but not dry; then fold into chicken
mixture, along with sherry and salt.

3. With an egg beater, beat canned corn until creamy.

4. Bring stock to a boil. Add chicken mixture and corn. Slowly bring to a
boil again. Meanwhile blend cornstarch and remaining cold water to a paste;
then stir in to thicken.

5. Pour chicken-corn mixture into a deep serving bowl. Garnish with minced
ham and serve.

From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.