Recipe - Circassion Chicken

3 pound Chicken meat, boiled, cut
into strips and left moist
with some chicken soup
stock; a few cups of stock
reserved (Keep that
leftover soup!)
3 sl Stale white bread, crusts
removed
1 One half cup Finely ground walnuts
One half teaspoon Paprika, or more
1 Clove garlic, minced
1 tablespoon Walnut oil
One half teaspoon Paprika
Parsley, finely chopped, for
garnish

1. Make sure your chicken strips are moistened with a bit of soup or
stock; sover with plastic wrap.

2. Soak the bread in a little of the chkcken stock, squeeze and crumble
into a bowl.

3. Add walnuts, paprika and garlic. Combine and push through a strainer
OR put through a food processor.

4. Slowly beat into this mixture one cup of hot chicken stock, adding as
much as necessary to make a smooth paste.

5. Adjust seasonings by adding salt & pepper to your taste.

6. Mix one third of the walnut sauce gently into the thicken. Shape into
an attractive mound on a serving plate and pour over the remainder of the
sauce. Cover witgh plastic wrap and chill.

7. Put the remaining paprika into the walnut oil for a few minutes and
drizzle this over the top of the thicken dish before serving. Garnish with
chopped parsley if desired.
Posted to JEWISHFOOD digest V96 #58

Date: Wed, 23 Oct 1996 13:39:14 +0700

From: Myra Borisute myra@ksc11.th.com