| 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.
A Message from our Provider:
“Jesus: the most exciting person in the universe”