| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Appetizer |
8 |
Servings |
INGREDIENTS
| 1 |
|
(2-1/2 to 3 lb) chicken |
| 1 |
|
Bunch green onions; finely chopped |
| 1/2 |
|
Bunch parsley; finely chopped |
| 1 |
|
Envelope unflavored gelatin |
| 1/2 |
c |
Cold water |
|
|
Seasonings to taste: salt; pepper; cayenne pepper, Louisiana hot sauce; Tabasco sauce |
INSTRUCTIONS
Cut chicken into serving pieces. Cook until tender in just enough water to
cover the chicken. Season. Be very generous with seasoning as it must be
well seasoned to be tasty. When chicken is tender, remove from water (save
water). Remove all bones from chicken; chop chicken meat very fine. Return
chopped chicken to chicken stock; add parsley and green onions. Cook an
additional 10 to 15 minutes or until greens are limp. Let cool. Dissolve
gelatin in cold water. Add this to chicken mixture. Spoon mixture into egg
molds or miniature muffin pans. (This size will fit a Ritz cracker for
serving.) Place glaces in refrigerator to set. To serve remove from molds
and place on Ritz or soda crackers. Makes 6 dozen or more glaces.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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