- One large chicken
- One and a half quarts of water
- Sieve tray
- French rolls
- Bring the one and a half quarts of water to a boil in a large pot.
- Add the chicken to the pot and allow to reach a boil.
- Let the pot continue to boil until about one third of the liquid is gone.
- Remove the chicken from the pot and pound it, bones and all, into a paste.
- Spread this paste over a sieve tray.
- Once the paste is spread, pour the remaining liquid the chicken was boiled in over it, making sure to collect the mixture that leaves the tray in a bowl.
- While the mixture from step 6 is still hot pour over a stale french roll.
Source — Cooking in Old Creole Days
Prepared by Jonathan Culp
July 11, 2017