Ingredients
- Good-sized chicken
- Knuckle of veal
- Onion
- 3 hard boiled eggs
- Ham or tongue
- Chicken livers
- Salt
- Parsley
- Tomato juice (optional)
Directions
- Boil chicken with onion, salt, and parsley covered for 2 hours
- Take out chicken and cut into 1/2 inch squares
- Add veal
- Cover meat with water and simmer for another hour to complete stock
- Season to taste with salt and pepper
- Place chicken, eggs, ham or tongue, and chicken livers in a mold
- Pour stock over mold
- Optional: color with tomato juice
Source — Cooking in Old Creole Days.
Prepared by August Vidacovich
Louisiana Anthology
July 17, 2017
Prepared by August Vidacovich
Louisiana Anthology
July 17, 2017
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