Ingredients
- 4 eggs
- 2 thicknesses of cheesecloth
- 2 pineapple rings
- 2 breasts of chicken
- 1 sauce
- 1 melt butter in over low hea pour off the clear golden liquid (pan)
- 1 clarify butter
- 1 make coconut milk
- 1 salt and pepper
- 1 chicken legs up bones from chicken breasts (cut)
- 1/2 mushroom stems
- 1/2 brown gravy
- 1/4 cocunu pour (fresh)
- 1 cup milk over it (hot)
- 1/2 c coconut milk divided
- 1/2 c sour cream
- 1 c wild rice for (cooked serving)
- 1/2 c clarified butter
- 1/2 c coconut meat (shredded)
- 3/8 cup coconut milk
- 2 tbsp olive oil
- 1 tbsp flour
- 1/2 tsp paprika
- 1/2 tsp pepper
- 1/2 tsp allspice
- 1/2 tsp salt
Cut leg of chicken and breast bones in pieces. Heat oil with paprika in frying pan; add chicken and cook slowly, covered for 30 mminutes, turning once or twice. Add mushroom stems and cook 10 minutes more. Then add flour, smoothing it in to prevent lumps. Add sour cream and cook slowly -do not let it boil -until juices are well-mixed. Add brown gravy, boil, and season with salt, pepper, 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.
