| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
French |
Emlive04 |
10 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
White and dark chicken meat |
|
|
coarsely ground |
| 1 |
c |
Chopped onions |
| 2 |
T |
Chopped garlic |
| 1/2 |
c |
Chopped celery |
| 1/2 |
c |
Chopped green bell peppers |
| 2 |
T |
Finely-chopped fresh parsley |
|
|
leaves |
| 1 |
|
Egg |
| 2 |
t |
Salt |
| 1/2 |
t |
Freshly-ground black pepper |
| 3/4 |
t |
Cayenne pepper |
| 1 |
t |
Worcestershire sauce |
| 1 |
ds |
Hot pepper sauce |
| 1 |
c |
Dried fine bread crumbs |
| 20 |
|
French Bread, about 1" |
|
|
thick toasted |
| 5 |
c |
Mashed potatoes, hot |
| 5 |
c |
Brown gravy, hot |
INSTRUCTIONS
Preheat the oven to 350 degrees. In a mixing bowl, combine the
chicken, onions, garlic, celery, bell peppers, and parsley. Mix
thoroughly. Add the egg, salt, black pepper, cayenne, Worcestershire
sauce, hot pepper, and bread crumbs. Using your hands, mix well. Mold
the mixture into a 5- by 10-inch loaf and place on baking sheet lined
with aluminum foil. Bake for 1 hour or until juices run clear. Remove
from the oven and let stand for 10 minutes before slicing. Slice the
loaf into 1/2-inch pieces. Assemble an open-faced sandwich, using the
bread, sliced chicken, mashed potatoes and gravy. This recipe yields
10 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted
from his LOUISIANA REAL AND RUSTIC (c) 1996 - William Morrow
Publishing From the TV FOOD NETWORK - (Show # EM-1B65 broadcast
10-11-1998) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-23-1998 Recipe by:
Emeril Lagasse Converted by MM_Buster v2.0l.
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