For the shortcake biscuits
1 3/4 c All-purpose flour
2 ts Double-acting baking powder
1/2 ts Baking soda
1/2 ts Salt
1/2 ts Sugar
2 tb Finely chopped dill
4 tb Cold vegetable shortening
2/3 c Sour cream
1/4 c Milk
For the fricassee
1/4 lb Mushrooms; sliced
1/2 Stick unsalted butter; (1/4
-cup)
3 tb Minced shallot
1/4 c All-purpose flour
3 c Chicken broth
3/4 c Heavy cream
1 pk Frozen peas; (10 ounce)
-thawed
1 tb Fresh lemon juice
1 ts Salt
2 1/2 tb Finely chopped fresh dill
4 c Bite-size pieces cooked
-chicken
1/4 lb Cooked ham; cut into cubes
(about 3/4 cup)
Make the shortcake biscuits Into a bowl sift together the flour, the baking
powder, the baking soda, the salt, and the sugar. add the dill and the
shortening, and blend the mixture until it resembles meal. Stir in the sour
cream and the milk and stir the mixture until it just forms a soft but
sticky dough. On a floured surface roll or pat out the dough 1/2 inch thick
and with a 3 1/2-inch cookie cutter cut out 6 rounds. Bake the rounds on an
ungreased baking sheet in the middle of a preheated 425F. oven for 15 to
17 minutes, or until they are golden.
Make the fricassee In a skillet cook the mushrooms in 1 tablespoon of the
butter over moderate heat, stirring occasionally, until they give off their
liquid and reserve the mixture. In a large saucepan melt the remaining 3
tablespoons butter over moderate heat and in it cook the shallot until it
is softened. Add the flour and cook the roux, stirring, for 5 minutes. Add
the broth in a stream, stirring, and cook the mixture, stirring, for 5
minutes. Add the cream and boil the mixture, stirring occasionally, for 10
minutes. Add the peas, the lemon juice, the salt, the dill, the chicken,
the ham, the reserved mushroom mixture, and pepper to taste and simmer the
mixture for 10 minutes, or until the chicken is heated through.
Arrange a biscuit, heated and split, on each of the 6 dinner plates, spoon
some of the fricassee over the bottom half, and cover it with the top half
of the biscuit.
Serves 6.
Yields
1 Servings