| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Inca | Maindish | 4 | Servings |
INGREDIENTS
| 12 | -(up to) | |
| 16 | Fresh mushrooms about 1 1/4" in diameter | |
| 1/4 | c | Butter |
| 1 | tb | Water |
| 1/4 | ts | Salt (up to) |
| 6 | Mild sausages(needs kosher substitution) | |
| 4 | Skinned; boneless breast halves from frying chicken | |
| 4 | Chicken livers(prepped as to your needs) | |
| Salt | ||
| Pepper | ||
| 1/4 | c | Melted butter(pareve margarine) |
INSTRUCTIONS
From: "Judith B. Sherman" <jsherman@ici.net> Date: Mon, 01 Jul 1996 06:02:47 -0400 from "From Julia Child's Kitchen" Rapidly wash and drain mushroom caps and place in a small saucepan with the water, butter and salt. Cover and simmer 3 tor minutes, barely to soften. Cut sausages into 1/2" lengths, and saute 3 to 4 minutes, just to cook through and to brown very lightly - they are to retain enough fat to baste the chicken later. Cut chicken into skewer-sized peices. Cut the livers in half. Sprinkle chicken and livers with salt and pepper. String all on skewers, starting and ending with pieces of sausage: paint with melted butter. *May be prepared ahead to this point. Broil or barbecue 5 to 6 minutes on each side, basting once or twice with melted butter. Serve immediately. Comments: I laughed when I went back to the book for this recipe and saw that Julia washes her mushrooms. Andrea, you're in good company. I also lightly wash as I brush. I am able to get kosher sausages at the butcher. If not, I wonder how those veggie subs would do. Certainly wouldn't do the basting aspect, tho. I used this recipe with Near East Rice pilaf mix, glazed carrrots(sometimes Birds-eye) and a spincah salad as a reliable summer time casual entertaining meal. Always worked perfectly....colors,flavors, textures, ease of prep. Enjoy. JEWISH-FOOD digest 222 From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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