Gourmet Cornerprinted page 62
CHICKEN BIRDS
Darrell Anderson, W.S.C.A.
Ingredients
- -- . Breast of chicken (fryer size) (flattened)__________I
- -- . Shallots
- -- . Duxelle_________________________________II
- -- . White Wine______________________________III
- -- . Ham (minced)____________________________IV
- -- . Brown Sauce (to Moisten)________________IV
- -- . Bread (diced) (fried in butter)_____V
- -- . Sherry
- -- . Butter
- -- . Salt & M.S.G.___________________________VI
Method
- SAUTE II A LITTLE - REDUCE III INTO II
- ADD IV TO II - ADD V TO II
- TAKE II (STUFFING) AND PLACE ON I
- ROLL AS FOR LOG
- PLACE ON BAKING SHEET
- PUT IN FREEZER TO CHILL
- WHEN READY TO BAKE - BASTE WITH VI
Note from the transcription
* CONSIDER PLACING HOMEMADE NOODLES AROUND BIRDS, OR BIRD, TO SIMULATE A NEST.