Serves 8-10
3 small cooked chickens
3 avocados, peeled and stoned
300 ml (1/2) pint) milk
150 ml (1/4) pint double cream
15 ml (1 tablespoon) dry sherry
75 g (3oz) butter
75 g (3oz) flour
50 g (2oz) Cheddar cheese, grated
450 ml (3/4) pint) chicken stock
Juice of lemon
Melt the butter and add
the flour. Stir in the stock, milk and cream, and
cook for 10 minutes. Take the chicken meat off the
bones, and cut into bite-sized pieces, then add to
the sauce.
Add the sherry, and season to taste. Lay slices of
avocado on the bottom of a casserole. Sprinkle with
the lemon juice, and spoon the chicken mixture on
top.
Sprinkle with the grated
cheese and bake for 45 minutes in a preheated oven
(350°F, 180°C, gas 4) until bubbling. Serve with jacket
potatoes and salad.
This is
just one of the many recipes that chalet staff use
throughout the winter. For
more great recipes click here.
