| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Cyberealm, Poultry |
6 |
Servings |
INGREDIENTS
| 2 |
c |
All-Purpose Flour |
| 2 |
T |
Fresh Parsley, finely |
|
|
Chopped |
| 1/2 |
t |
Salt |
| 2/3 |
c |
Shortening |
| 7 |
T |
Ice Water |
| 3 |
lb |
Frying Chicken, cut up |
| 1/4 |
c |
Celery Leaves, chopped |
| 3 |
T |
Fresh Tarragon, chopped or |
| 1 |
T |
Dried Tarragon |
| 1 |
|
Bay Leaf |
| 1 |
t |
Salt |
| 1/4 |
t |
Pepper, freshly ground |
| 4 |
T |
Unsalted Butter, or |
|
|
Chicken Fat skimmed from |
|
|
Broth |
| 1 |
|
Onion, chopped 1 cup |
| 1/3 |
c |
All-Purpose Flour |
| 1/2 |
t |
Salt |
| 1/4 |
t |
Pepper |
| 1 |
c |
Heavy Cream or Milk |
| 1 |
c |
Cooked Carrots, diced |
| 1 |
c |
Cooked Peas |
| 1 |
c |
Cooked Potatoes, diced |
| 1 |
|
Egg Yolk, beaten with |
| 1 |
T |
Water |
INSTRUCTIONS
Parsley Pastry: In a large bowl combine 2 cups flour, parsley and 1/2
ts salt. With pastry blender or 2 knives, cut in shortening until
mixture resembles peas. Add ice water, a tablespoon at a time, tossing
with a fork until all is moistened. Gather dough into a ball. Form
dough into a disc shape. Wrap in waxed paper and refrigerate at least
30 minutes. Stewed Chicken: In a 4 quart saucepan combine chicken,
celery leaves, tarragon, bay leaf, 1 ts salt and 1/4 ts pepper. Add
cold water to cover. Bring to a boil over high heat. Reduce heat.
Cover and simmer for 45 minutes to one hour until chicken is very
tender. Remove chicken with tongs and cool. Strain broth and
refrigerate. When chicken is cool enough to handle, discard skin and
remove meat from bones. Cut meat in pieces. Wrap and refrigerate.
Cream Sauce: Skim fat from top of cold broth. Measure 1/4 cup into
medium saucepan, or melt butter. Add onion and saute until
transparent, 3-5 minutes. Stir in 1/3 cup flour, 1/2 ts salt and 1/4
ts pepper. Mix well. Typed for you by Katherine Smith, Cyberealm BBS
and home of Kook-Net Watertown NY 315-786-1120 Source: Victoria
Magazine From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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