| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Ancient Roman | Poultry | 4 | Servings |
INGREDIENTS
| 1 | Fresh chicken (approx. 1-1.5kg) | |
| 300 | g | Minced meat (half beef; half pork) |
| 100 | g | Groats (of oat) |
| 2 | Eggs | |
| 250 | ml | White wine |
| 1 | tb | Oil |
| 1 | tb | Liebstoeckl |
| 1/4 | ts | Ground ginger |
| 1/4 | ts | Ground pepper |
| 1 | ts | Green peppercorns |
| 50 | g | Stone-pine kernels |
| Liquamen or salt to taste |
INSTRUCTIONS
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) (COLLECTION) Date: Thu, 22 Jul 93 11:12:07 +0200 See "Ancient Roman Ingredients" for info on ingredients. Ground pepper, Liebstoeckl, ginger, minced meat and cooked groats. Add eggs and mix until you have a smooth mass. Season with Liquamen, add oil, whole peppercorns and stone-pine kernels. Fill this dough into the chicken. Cook approximately 1 hour with 220 deg C in the oven. REC.FOOD.RECIPES ARCHIVES /MISC From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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