| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cornish |
Essnce06 |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1/2 |
c |
Chopped onion |
| 1/2 |
c |
Chopped carrots |
| 1/2 |
c |
Chopped celery |
| 1 |
c |
Deboned; skinless chicken breast |
|
|
Cut into 3/4-inch chunks |
| 1 |
tb |
Chopped garlic |
| 3/4 |
c |
Roasted; peeled, coarsely-chopped chestnut |
| 3 |
c |
Dense day-old wheat bread; torn in 1" chunks |
| 1 |
c |
Chicken stock |
| 2 |
lb |
Guinea or Cornish game hen; cooked |
INSTRUCTIONS
In a large saute pan heat oil. Add onions, carrots, and celery, cook for 2
to 3 minutes. Add the chicken, and garlic, season with salt and pepper, and
cook for 5 minutes. Place in a large bowl with the bread and chestnuts. Mix
well, and moisten with the chicken stock. Season with salt and pepper.
Place on a serving platter along side your Guinea or Cornish hen. This
recipe yields 4 to 6 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2228 broadcast 11-27-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
01-14-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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