Title: Circassion Chicken
Categories: None
Yield: 1 Servings

3 lb 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 1/2 c Finely ground walnuts
1/2 ts Paprika, or more
1 Clove garlic, minced
1 tb Walnut oil
1/2 ts 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 JEWISH-FOOD digest V96 #58

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

From: Myra Borisute