[1983]
"Clinkerdagger's Chicken Wellington
Butter or margarine
12 chicken breast halves, boned and skinned
3/4 teaspoon steak salt
1/2 pound mushrooms, chopped
6 frozen puff pastry shells
4 1/2-ounces crab meat
6 tablespoons cold hollandaise sauce
1 egg
1/4 cup milk
1 cup hot hollandaise sauce
1 1/2 teaspoons chopped parsley
Brush griddle or large skillet with butter. Place chicken breast halves on griddle. Sprinkle with steak salt. Brown quickly on both sides, about 15 seconds each. Chicken should be pink in center. Meanwhile, saute mushrooms and onion in 1/4 cup butter until tender, then cook over high heat until liquid evaporates. Cool and drain. Thaw puff pastry until soft but still cold. Roll out to at least 8-inch circle. Placed chicken breast half, skin side down, leaving border around circle. Top with mushroom-onion mixture, then crab meat. Top with 1 tablespoon cold hollandaise. Top with second chicken breast half. Pull pastry over filling. Pinch seam along side. Beat egg and milk in small bowl. Brush on pastry. Continue to assemble remaining Wellington, using chicken, mushroom mixture, crab meat and cold hollandaise, and brush puff pastry. Bake at 450 degrees 15 minutes or until pastry is browned. Top each serving with hot hollandaise and sprinkle with parsley. Makes 6 servings."
---"Culinary SOS...Chicken Variation," Rose Dosti, Los Angeles Times, March 17, 1983 (p L42)