| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | French | Emlive04 | 10 | Servings |
INGREDIENTS
| 2 1/2 | lb | White and dark chicken meat |
| coarsely ground | ||
| 1 | c | Chopped onions |
| 2 | T | Chopped garlic |
| 1/2 | c | Chopped celery |
| 1/2 | c | Chopped green bell peppers |
| 2 | T | Finely-chopped fresh parsley |
| leaves | ||
| 1 | Egg | |
| 2 | t | Salt |
| 1/2 | t | Freshly-ground black pepper |
| 3/4 | t | Cayenne pepper |
| 1 | t | Worcestershire sauce |
| 1 | ds | Hot pepper sauce |
| 1 | c | Dried fine bread crumbs |
| 20 | French Bread, about 1" | |
| thick toasted | ||
| 5 | c | Mashed potatoes, hot |
| 5 | c | Brown gravy, hot |
INSTRUCTIONS
Preheat the oven to 350 degrees. In a mixing bowl, combine the chicken, onions, garlic, celery, bell peppers, and parsley. Mix thoroughly. Add the egg, salt, black pepper, cayenne, Worcestershire sauce, hot pepper, and bread crumbs. Using your hands, mix well. Mold the mixture into a 5- by 10-inch loaf and place on baking sheet lined with aluminum foil. Bake for 1 hour or until juices run clear. Remove from the oven and let stand for 10 minutes before slicing. Slice the loaf into 1/2-inch pieces. Assemble an open-faced sandwich, using the bread, sliced chicken, mashed potatoes and gravy. This recipe yields 10 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his LOUISIANA REAL AND RUSTIC (c) 1996 - William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-1B65 broadcast 10-11-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-23-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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