| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Holiday |
2 |
Servings |
INGREDIENTS
| 8 |
c |
Broth |
| 4 |
tb |
Roux (8 tbsp. flour and 8 tbsp. butter, mixed) (up to 8) |
|
|
Neck; liver and gizzard (cooked), chopped |
| 6 |
|
Hard-boiled egg; chopped |
| 2 |
tb |
Parsley; chopped |
| 2 |
tb |
Pimento; chopped |
INSTRUCTIONS
Bring broth to a boil and thicken with roux. (Add more roux to desired
gravy thickness) Remove meat from cooked neck and liver and gizzard. Chop
meat and add to broth. Add eggs, parsley and pimento and season to taste.
Makes about 2 quarts gravy.
Recipe by: Green Pastures Restaurant
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Sherry Zeiss
<zeiss@eden.com> on Nov 20, 1997
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