| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
English |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Chicken |
| 4 |
|
Little onions; up to 5 |
|
|
Some parsley |
| 3 |
|
Egg yolks. |
| 1 |
sl |
Bread |
|
|
Broth |
|
|
Oil |
|
|
Water |
| 1 |
tb |
Soysauce; up to 2 |
| 1 |
ts |
Pepper |
|
|
Salt |
INSTRUCTIONS
Cut the chicken open at the back, and remove the skin. (careful, you need
it) Mince the meat of the chicken. Chop the onions and the parsley very
finely. Soak the bread in the water. Mix the minced meat with salt, pepper,
onions, parsley, egg yolks and bread. Stuff the skin with this all and sew
it up at the upside. (?? maybe bad English. sorry). Broil the chicken in
the oil brown on both sides, and add the soyauce and some broth. Sprinkle
the chicken when broiling. When it starts expanding, prick with a
knittingneedle in it, to avoid it will burst.
Eat it with white rice, vegetables and HOT STUFF.
Posted to JEWISH-FOOD digest by "Coby Andel en Han Mauwer"
<hanmauwer@wxs.nl> on Nov 1, 1998, converted by MM_Buster v2.0l.
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