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  Added: Jun 07, 2011  •  Visited (230)  •  Print version Print this recipe (8)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Mock Chickens
(Poulets Sans Tete)
What You Need:
  • 1½ pound thinly sliced beefsteak
  • ½ pint stock
  • 1 onion
  • ¾ pound minced pork or veal
  • A sprig of thyme
  • ½ oz flour
  • 1 tablespoon breadcrumbs
  • 1 small bay leaf
  • 1 egg
  • Juice of 1 lemon
  • Seasoning
  • A few cooked mushrooms
  • Butter for frying
  • 1 teaspoon chopped parsley

  • How To Cook:
    1. Cut the steak into pieces 5 inches long and 3 inches wide.

    2. Mix the minced pork or veal with the breadcrumbs and egg; season and spread this mixture on the beef slices, also seasoned.

    3. Roll up the mock chickens (thinner at the ends than the middle), tie and brown them in butter.

    4. Add the stock, sliced onion, thyme and bay leaf, cover and simmer for 2 hours.

    5. Thicken the liquid with the blended flour, and add the lemon juice, mushrooms, and chopped parsley.

    6. Serve in a flat dish and pour the sauce over them.

    To Serve: 4 - 6
    This recipe is also available in:
    Cuisine » Europe » Belgium
    Dish » Appetizers
    Main Ingredient » Meat & Poultry » Beef
    Main Ingredient » Meat & Poultry » Pork
    Main Ingredient » Meat & Poultry » Veal

     





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