1 cup plus 2 tablespoons of flour 1/2 teaspoon of salt 2 eggs 1 cup of milk 3 tablespoons of butter 3/4 cup of chicken broth 1 cup of cubed cooked chicken 1/3 cup of chopped mushrooms 1/2 teaspoon of salt a pinch of nutmeg 1 egg 1/4 cup of heavy whipping cream 1 tablespoon of sherry
Preheat oven to 425ºF. Sift 1 cup of flour, measure and sift again with salt. Beat eggs until thick and lemon colored, gradually add milk and 1 tablespoon of melted butter. Stir in salted flour. Beat until mixture is smooth. Fill buttered custard cups a little less than half full with batter. Bake for 40 minutes. Meanwhile melt the remaining butter in saucepan. Stir in 2 tablespoons of flour. Gradually add broth and cook, stirring constantly, until sauce thickens. Add chicken, mushrooms, salt and nutmeg. Cook over low heat until hot. Beat egg, cream, and sherry together. Add to chicken mixture, stirring until sauce is smooth, do not boil. To serve, split sides of hot popovers and fill with creamed chicken. Serves 6
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