| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Jewish | 1 | Servings | |
INGREDIENTS
| 3 | lb | Chicken meat, boiled, cut into strips and left moist with some chicken soup stock; a few cups of stock reserved (Keep that leftover soup!) |
| 3 | sl | Stale white bread, crusts removed |
| 1 1/2 | c | Finely ground walnuts |
| 1/2 | ts | Paprika, or more |
| 1 | Clove garlic, minced | |
| 1 | tb | Walnut oil |
| 1/2 | ts | Paprika |
| Parsley, finely chopped, for garnish |
INSTRUCTIONS
1. Make sure your chicken strips are moistened with a bit of soup or stock; sover with plastic wrap. 2. Soak the bread in a little of the chkcken stock, squeeze and crumble into a bowl. 3. Add walnuts, paprika and garlic. Combine and push through a strainer OR put through a food processor. 4. Slowly beat into this mixture one cup of hot chicken stock, adding as much as necessary to make a smooth paste. 5. Adjust seasonings by adding salt & pepper to your taste. 6. Mix one third of the walnut sauce gently into the thicken. Shape into an attractive mound on a serving plate and pour over the remainder of the sauce. Cover witgh plastic wrap and chill. 7. Put the remaining paprika into the walnut oil for a few minutes and drizzle this over the top of the thicken dish before serving. Garnish with chopped parsley if desired. Posted to JEWISH-FOOD digest V96 #58 Date: Wed, 23 Oct 1996 13:39:14 +0700 From: Myra Borisute <myra@ksc11.th.com>
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