| 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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