Monday, July 17, 2017

Nice Cold Dish for Lunch, To Be Eaten with Salad


  • Good-sized chicken
  • Knuckle of veal
  • Onion
  • 3 hard boiled eggs
  • Ham or tongue
  • Chicken livers
  • Salt
  • Parsley
  • Tomato juice (optional)


  1. Boil chicken with onion, salt, and parsley covered for 2 hours
  2. Take out chicken and cut into 1/2 inch squares
  3. Add veal
  4. Cover meat with water and simmer for another hour to complete stock
  5. Season to taste with salt and pepper
  6. Place chicken, eggs, ham or tongue, and chicken livers in a mold
  7. Pour stock over mold
  8. Optional: color with tomato juice

Source — Cooking in Old Creole Days.
Prepared by August Vidacovich
Louisiana Anthology
July 17, 2017

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