| 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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