Fred Harvey Cream Sauce Recipes

FRED HARVEY CREAM SAUCE

Fred Harvey Cream Sauce image

Make and share this Fred Harvey Cream Sauce recipe from Food.com.

Provided by rickv

Categories < 60 Mins

Time 40m

Yield 2 cups

Number Of Ingredients 4

Ingredients

1/2 cup butter or 1/2 cup chicken fat
1/2 cup flour
3 cups whole milk
1 cup chicken stock

Steps:

In a 2-qt saucepan make a roux using the butter and flour and bring to a light brown color.
Meanwhile in another pan combine the milk and stock and heat to just boiling.
Pour the milk mixture slowly into the roux whisking constantly to prevent lumps.
Cook over low heat for 30 min.

Nutrition Facts : Calories 783.5, Fat 59.7, SaturatedFat 36.4, Cholesterol 162.2, Sodium 645.5, Carbohydrate 44.7, Fiber 0.8, Sugar 21.3, Protein 18.5

CHICKEN MACIEL

Chicken Maciel image

A favorite from the Westport Room in Kansas City, this dish was created by Chef Joseph Amberd A fifteen-year veteran with Fred Harvey, Amherd had many fans, including President Truman's daughter Margaret silent-film star Gorrine Griffith, Washington Redskins owner Preston Marshall, and Kansas City Club manager H J Fawcett

Provided by rickv

Categories Chicken

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 lb chicken breast, cooked
2 cups boiled rice
1/4 lb butter
1 quart cream, sauce
2 teaspoons curry powder
salt and pepper
1/4 cup sherry wine
3/4 cup grated swiss cheese

Steps:

Dice chicken into 1-inch squares.
In large skillet over medium heat, melt butter and stir in curry powder and sherry Add chicken to this mixture and sauté 5 minutes.
Meanwhile, cook rice.
Using a 2-quart saucepan, heat sauce (see Fred Harvey Cream Sauce).
Carefully blend chicken and cooked rice into the sauce.
Stir carefully until well mixed.
Place in casserole, top with grated cheese, and place under broiler until browned, about 4 minutes, or bake in glass dish at 400 degrees until browned and bubbly, about 10 minutes.

FRENCH TOAST SANTA FE

French Toast Santa Fe image

Categories Milk/Cream Egg Breakfast Bake Fry Quick & Easy Maple Syrup Gourmet

Yield Makes 3 or 4 servings

Number Of Ingredients 9

Ingredients

5 (3/4-inch-thick) slices from an unsliced loaf of firm white sandwich bread or challah
1 cup heavy cream
4 large eggs, lightly beaten
1/4 teaspoon salt
About 4 cups vegetable oil for frying
Confectioners sugar for dusting
Accompaniment: warm maple syrup or honey
Special Equipment
a deep-fat thermometer

Steps:

Preheat oven to 400°F.
Cut off and discard crusts from bread, then diagonally halve slices. Arrange in 1 layer in a baking pan.
Whisk together cream, eggs, and salt, then pour over bread. Soak bread, turning once, until most of liquid is absorbed but bread is not falling apart, about 2 minutes.
Carefully transfer soaked bread with a slotted spatula to a tray.
Heat 1/2 inch oil in a 12-inch heavy skillet over moderate heat until thermometer registers 325°F.
Fry bread, 3 pieces at a time, turning over once, until golden brown and crisp, about 2 minutes. (Return oil to 325°F between batches.) Transfer toast to paper towels to drain briefly, then arrange in 1 layer on a baking sheet.
Once all bread is fried, bake toast in middle of oven until puffed, about 4 minutes. Serve dusted with confectioners sugar.

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