| 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 |
tb |
Chopped garlic |
| 1/2 |
c |
Chopped celery |
| 1/2 |
c |
Chopped green bell peppers |
| 2 |
tb |
Finely-chopped fresh parsley leaves |
| 1 |
|
Egg |
| 2 |
ts |
Salt |
| 1/2 |
ts |
Freshly-ground black pepper |
| 3/4 |
ts |
Cayenne pepper |
| 1 |
ts |
Worcestershire sauce |
| 1 |
ds |
Hot pepper sauce |
| 1 |
c |
Dried fine bread crumbs |
| 20 |
sl |
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
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