| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
8 |
-10 |
INGREDIENTS
| 1 |
lg |
Chicken; (about 4 lb)* |
| 2 |
tb |
Butter |
| 1 |
|
Shallot or small onion |
| 1 |
pn |
Ground cloves |
| 1 |
pn |
Ground allspice |
| 300 |
ml |
Chicken stock |
| 12 |
x |
Slices bacon |
|
|
Salt and pepper |
| 8 |
oz |
Clarified butter |
INSTRUCTIONS
* Or two small ones.
Boil the chicken(s) lightly. Remove the meat from the chicken, then bone
and skin it. Mince until fairly fine. Season with salt, the pepper, and
spices, and the finely chopped onion or shallot, then stir in stock and run
through blender or food processor.
Butter well a deep casserole or dish and stretch the bacon slices with a
knife, then line the dish with them, reserving some for the top. Pour in
the meat mixture and level off. Dot the top with butter. Lay the rest of
the bacon on top. Cover with foil and a lid. Stand the casserole in a
container of hot water reaching halfway up the side of the casserole. Bake
at 180C/350F for about 1 1/2 - 2 hours. When ready, run a knife around the
edges and leave to get cold. When cold, press down with a spoon, pour the
clarified butter over the top, and keep in a cold place until needed.
Serves 8-10.
Servings: 8
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 17, 1998
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