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)
- 240 ml milk over it (hot)
- 120 ml coconut milk divided
- 120 ml sour cream
- 120 gr wild rice for (cooked serving)
- 110 gr clarified butter
- 70 gr coconut meat (shredded)
- 80 ml coconut milk
- 30 ml olive oil
- 8 gr flour
- 1 gr paprika
- 1 gr pepper
- 1 gr allspice
- 1 gr 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.
