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Chicken Martinque




Source of Recipe


Friends


Recipe Introduction


that 1965 Missouri Baptist Hospital cookbook, this is Chicken Marinque from the Mayfair-Lennox Hotels
1 large chicken boiled, deboned and cut into 1 inch cubes



List of Ingredients




1 small can sliced mushrooms
2 cups chicken stock (approx)
1 cup cream
2 fresh pineapples
toasted coconut
toasted almonds
3 ounces butter
3 ounces flour


Recipe




Split pineapple in half lengthwise, hollow out enough to leave 3/4 inched shell which is scored and remaining meat loosened and left in place in shell. The pineapple that is removed is minced and used in chicken mixture.

Boil chicken in covered pot in least amount of water possible to obtain a good stock. Make a roux with butter and flour, add hot stock, mushrooms, minced pineapple and cream. Simmer gently until well blended.

Place mixture in the hollowed pineapple halves and bake in moderate oven (350)degrees on rock salt until pineapple hulls are thoroughly heated. Sprinkle generously with toasted cocoanut and almonds. Garnish with parsley sprigs and serve.