| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Appetizers, Breasts |
8 |
Servings |
INGREDIENTS
| 1 |
|
Recipe plain pastry |
| 1/2 |
lb |
Chicken breast meat (sliced |
| 2 |
oz |
Brandy (for chicken) |
| 2 |
oz |
Brandy (for pork) |
| 1 |
lb |
Ground pork |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 3 |
oz |
Cooked ham (sliced in long, |
| 1 |
|
Egg |
| 1/2 |
lb |
Crackers |
INSTRUCTIONS
Make pastry and set aside. Marinate chicken in 2 ounces brandy for 2 or 3
hours. In a small bowl, thoroughly mix ground pork, 2 ounces brandy, salt,
and pepper.
Roll 3/4 of pastry dough and floured wooden board to 1/8 inch thick. Line
bottom and sides of loaf pan with rolled pastry shell. There should be
about 1/2 inch of extra dough on top of sides.
Layer half of pork on the bottom of the pan. Then layer all of chicken and
pour marinade on top. Next, layer all of sliced ham. Then cover ham with
rest of pork.
Roll remainder of pastry to 1/8 inch thick and cover top of pan. Crimp
edges to seal. Beat 1 egg and rush top of pastry with it. (see part 2 for
more.)
Posted to recipelu-digest Volume 01 Number 556 by P&S Gruenwald
<sitm@ne.infi.net> on Jan 18, 1998
A Message from our Provider:
“Nothing else ruins the truth like stretching it.”