Gourmet's Paprika Breast Of Chicken
|Chickens||6 Pound (3 2 Pound Pieces)|
|Cream||4 Cup (64 tbs) (2 Gills)|
|Sour cream||3 Cup (48 tbs) (1 1/2 Gill)|
|Garlic||2 Clove (10 gm)|
|Flour||1 1⁄2 Ounce|
|Tomato/2 ounces lesco||1|
Make a meat paste of circular shape from the chicken in the following way.
Cut the legs off the chicken, remove skin from the legs and remove meat from the bones.
Mince the meat, and adding half a tablespoonful of water and 1 oz. of butter, cook quickly.
When it boils, add flour.
Stir with a small spoon until smooth and put out on a plate to cool.
Add 1 oz. of butter, 1 egg, and 1 egg yolk to the minced meat, and also add cold flour paste, and pound in a mortar, and then put through a wire sieve.
Put the sieved meat in a bowl and when possible, put on ice.
Stir until smooth, salt, add some pepper and some nutmeg and finally mix in one and a half table spoonsful of cream, well whipped.
Butter a mould, add the meat paste, smooth it down, put into a pan in a little lukewarm water.
Steam gently in the oven for half an hour.
This should be prepared so that it is ready half an hour before serving.
Fry chopped onion in lard, as well as the chopped garlic.
When it is fried, add paprika, mix, add the chicken breasts, gizzards, bones, skin and salt: add marjoram and simmer steadily.
Dilute two or three times with water or with bone stock.
After simmering for a quarter of an hour, add slices of green paprika and tomato.
When the chicken breast becomes tender, add the chicken livers as well.
Then add sour cream, which has already been mixed with a 1/4 oz. of flour and then, after about 5 mins., add the remaining cream.
After boiling a little, take out the breasts, livers and gizzards.
Strain the paprika sauce, then bring to boil again, add the boneless breasts, sliced neatly, as well as the livers and gizzards.
When serving, cover the mould after taking it out from the oven with a plate and turn it out.
Quickly arrange the pieces of chicken and giblets around it, pour on the hot paprika sauce.