Howling Point’s Greasy Spoon
She’s not trendy, and she doesn’t have a nice production deal with the Food Network. I don’t think she’s done a TV show in years. Actually, I think she’s dead. That doesn’t stop me from giving a shout where one’s due though. We had a guinea pig friend up to casa for dinner last night, and it gave me the chance to use and tinker with Camille Glenn’s recipe for Chicken Newburg. It totally rocked with that perfect creamy goodness that lets you know your arteries are going to be tough enough to survive a nuclear blast. She describes it as “sinfully rich, deliciously good, and very easy” and I usually like anything where you can use the descriptors sinfully, rich and easy together. I’ve had her Heritage of Southern Cooking book since I was in law school, and she’s never done me wrong. I did tinker with the recipe a bit though, and thought I’d share.
Camille Glenn’s Chicken Newburg, with Howling Point tinkering.
- 5 T. Butter
- ½ c. Mushrooms (3/4 c. for Chuck)
- 1 ½ T. Flour
- 1 ½ c. chicken stock
- ½ c. heavy or whipping cream
- 3 c. cubed poached chicken breasts
- 3 egg yolks
- 3 T. sherry (pineapple juice for Chuck)
- Salt and cayenne to taste.
1. Melt 2 T. of the butter in a small skillet, and sautee the mushrooms until tender. Put aside.
2. Melt the remaining butter in a heavy saucepan. Add flour and whisk until smooth. Add the stock and cook until smooth. Add the cream, chicken and mushrooms.
3. Beat the yolks in a small bowl. Add the yolks and sherry/juice to the chicken.
4. Simmer (but DO NOT BOIL), season with salt and pepper, and serve over rice.