It’s been deleted from the newer publications. My 1975 edition had the recipe. However, I lent it to a friend and she “misplaced” it. The recipe is the “bomb”. High in fat and loaded with calories, just like “food was” back in [my] day! LOL
I spent about an hour or so looking on-line, and can up empty-handed(?). I've been wanting to make this dish for a "special person" for quite sometime. And now, time is of the essence (unfortunately). Thanks for the tip though BlkKoffee
2 responses so far ↓
1 BlkKoffee // Nov 7, 2008
you know u can find that online at recipes.com
2 Tessay // Nov 7, 2008
Remove the breasts from 4 young chickens. Skin, bone and divide into halves, and rub with Brandy. Let them stand about 10 minutes. Season with salt, pepper and marjoram. Heat to the point of fragrance 6 tablespoons sweet butter. Saute the fillets over medium heat, 6 to 8 minutes on each side. Remove to a heated ovenproof platter and keep woarm. To the remaining butter in the pan add 1/2 cup dry sherry. Simmer over low heat until the liquid is reduced to half. Add, stirring constantly 2 cups cream beaten with 4 egg yolks. Season with salt, pepper and nutmeg. Stir and cook until slightly thickened. Pour the sauce over the chicken breasts. Sprinkle with grated swiss cheese mixed with equal parts of fine buttered crumbs. Glaze under the broiler.