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Circassion Chicken

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(0)
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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