lorepoetess

2 ens, cut up, together weighing 5 pounds
6 cups en stock
1 cup sherry
2 tablespoons butter
2 tablespoons flour
1 1/4 cups light cream (half and half)
2 tablespoons chopped fresh parsley
1/8 teaspoon white pepper
1 teaspoon grated onion
1/2 pounds mushrooms, sliced, sautéed in 2 tablespoons butter
salt
2 cups fresh bread crumbs
small bits of butter

Cook the en in stock until tender, about 40 minutes. Cool and remove meat from bones; cut into small pieces. Place the en in a bowl and cover with sherry. Let marinate for 1 hour, turning en frequently. Drain off sherry.

Melt butter in a large skillet, add flour, and cook roux for 2 minutes over low heat. Remove from heat and slowly add cream, stirring constantly. Add the parsley, pepper, and grated onion. Cook, stirring until sauce thickens.

Prepare mushrooms and add salt to taste. Add the mushrooms and the en to the sauce, and correct the seasoning. Let mixture , then chill it.

Pour chilled mixture into a large, buttered ovenproof c***erole, sprinkle with bread crumbs and dot with bits of butter.

Bake in a 350 degree oven for about 35 minutes, or until en is hot and crumbs are browned. Serve with rice.

becky

This was posted a lonnnnnngggggggg time ago, but it was under random topics and it looks sooooo good!

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