| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Omani |
Romanian, Appetizers |
1 |
Servings |
INGREDIENTS
|
|
Soup chicken,turkey, or duck |
|
|
Onion |
|
|
Carrot |
|
|
Parsley root |
|
|
Lemon |
|
|
Salt (to taste) |
| 2 |
x |
Bay leaves |
| 3 |
x |
Peppercorns |
| 2 |
|
Garlic cloves (optional) |
INSTRUCTIONS
Place poultry in pot with just enough water to cover. Slowly bring to a
boil, skimming off surface. When water comes to a full boil skim again and
add the salt and the vegetables, bay leaves and peppercorns. Place lid on
pot, leaving a small opening for steam to escape. Simmer gently until meat
leaves the bones. Remove meat, strain liquid, add lemon juice. Arrange meat
in deep platters, cover with juice and garnish with lemon slices if
desired. Refrigerate until well set. To serve cut in squares or can be
poured into small dishes and served directly. If turkey is used it can be a
portion of bird only, weighing 3 to 4 pounds.
Posted to recipelu-digest by GramWag <GramWag@aol.com> on Mar 18, 1998
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