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Virgin Islands Cooking
Carol M. Bareuther
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Croustadas Filled with Creamed Chicken
by Carol M. Bareuther
Croustadas are a special Christmas dish in the
Virgin Islands held over from when Denmark owned the islands. The key to
the croustadas unique shape lies in the old-fashioned cast iron mold from
which they are made. They can be filled with creamed chicken, creamed
oysters or even creamed vegetables.
Yield:
2¾ cups
Nutrition: 70 calories,
3 grams fat, 27 milligrams cholesterol and
208 milligrams sodium per
each croustada filled with creamed chicken.
Ingredients:
Croustadas:
- 2 egg yolks
- 2 cups flour
- 2 teaspoons salt
- ½ pint beer
- ½ pint brandy
- 2 tablespoons melted shortening
- Oil, for deep fat frying
Creamed Chicken:
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 2 tablespoons freshly chopped parsley
- 2 cups cooked chicken, finely chopped
- 6 ounce can sliced mushrooms, drained
and chopped
- 1 teaspoon dry sherry
- Salt and pepper, to taste
Method:
To make the Croustadas:
Beat egg yolks slightly. Sift flour and
salt. Add flour and salt alternately with beer and brandy. Add in melted
shortening. Set mixture aside. Meanwhile, heat oil in a wide frying pan or
kettle. Dip croustada iron into heated oil and get extremely hot. When
hot, dip hot iron into batter, then with batter clinging, back into the
hot oil and cook until slightly browned and crispy. Fill croustadas with
creamed chicken. To make the
Creamed Chicken:
In a saucepan, melt butter over low heat. Blend in
flour and continue to stir for 3 to 4 minutes until smooth. Slowly stir in
milk and continue stirring until mixture thickens. To thickened sauce,
stir in parsley, chicken and mushrooms. Add sherry, salt and pepper to
taste. Spoon mixture into croustadas. Serve immediately. More recipes by
Carol Bareuther
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