Ingredients
- 2 pounds of chicken breast
- 1-8oz package of cream cheese
- 1-8oz package of croissants dough or puff pastry
- 2 large jalapeno peppers
- 1/4 of a sweet onion
- 1/2 cup mushrooms
- 1 tbsp beef tallow
- Salt, pepper, and garlic powder to taste
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| Mix Thoroughly |
Directions
- Start by slicing chicken into 2" strips and boiling in a one gallon pot until internal temperature reaches 165 degrees and set aside to cool.
- chop jalapeno peppers, onion, and mushrooms finely
- Sauté jalapenos, onion, and mushroom in 1 tbsp of beef tallow over medium heat until onion becomes translucent.
- Shred chicken breast and mix into medium mixing bowl with jalapenos, onion, mushroom, and cream cheese, season to taste with salt, pepper, and garlic powder.
- Wrap pre-cut croissant dough (or 3" squares of puff pastry) around a handful of the mixture and place on a well oiled baking pan
- Place on middle rack of an oven preheated to 375 degrees.
- Bake until golden brown and allow to cool.
Ingredients
- 2 pounds of chicken breast
- 1-8oz package of cream cheese
- 1-8oz package of croissants dough or puff pastry
- 2 large jalapeno peppers
- 1/4 of a sweet onion
- 1/2 cup mushrooms
- 1 tbsp beef tallow
- Salt, pepper, and garlic powder to taste
|
| Mix Thoroughly |
Directions
- Start by slicing chicken into 2" strips and boiling in a one gallon pot until internal temperature reaches 165 degrees and set aside to cool.
- chop jalapeno peppers, onion, and mushrooms finely
- Sauté jalapenos, onion, and mushroom in 1 tbsp of beef tallow over medium heat until onion becomes translucent.
- Shred chicken breast and mix into medium mixing bowl with jalapenos, onion, mushroom, and cream cheese, season to taste with salt, pepper, and garlic powder.
- Wrap pre-cut croissant dough (or 3" squares of puff pastry) around a handful of the mixture and place on a well oiled baking pan
- Place on middle rack of an oven preheated to 375 degrees.
- Bake until golden brown and allow to cool.
Ingredients
- Eight pounds of Salmon
- Lobster or parsley sauce
Directions
- Place salmon in a cloth
- Cook in boiling water for 1 hour
- Drain water and allow salmon to cool
- Plate with lobster or parsley sauce
Ingredients
- Eight pounds of Salmon
- Lobster or parsley sauce
Directions
- Place salmon in a cloth
- Cook in boiling water for 1 hour
- Drain water and allow salmon to cool
- Plate with lobster or parsley sauce
Ingredients
- One pound veal cutlet
- Three slices of ham
- Two tablespoons of lard
- Three sliced onions
- Two carrots
- Two parsnips
- One head of celery
- A few cloves
- One cup of mushrooms
- One pint of beef broth (optional)
Directions
- Throw into stewpan veal cutlets, ham, and lard, allow them to fry gently
- Before browning, add onions carrots, parsnips, celery and cloves
- Let them cook slowly until lightly browned
- Add one pint of beef broth or water, let this cook for an hour
- Add one cup of mushrooms
- Skim and strain
Ingredients
- One pound veal cutlet
- Three slices of ham
- Two tablespoons of lard
- Three sliced onions
- Two carrots
- Two parsnips
- One head of celery
- A few cloves
- One cup of mushrooms
- One pint of beef broth (optional)
Directions
- Throw into stewpan veal cutlets, ham, and lard, allow them to fry gently
- Before browning, add onions carrots, parsnips, celery and cloves
- Let them cook slowly until lightly browned
- Add one pint of beef broth or water, let this cook for an hour
- Add one cup of mushrooms
- Skim and strain
Ingredients
- One or two rabbits
- Butter
- Cold water
- Four or five onions, cut small
- One head of celery, cut small
- One cup of peas green or dry
- Salt and pepper to taste
Directions
- Cut one or two rabbits into joints
- lay them for an hour in cold water
- Dry and fry them in butter until they are half done
- Place meat in a saucepan with onions and celery
- Add to these three parts cold water and a one cup of peas
- Salt and pepper to taste
- Serve
