SC - Feast Themes/ginge

[david friedman]

cindy and tibor,

will you come cook a -my- house?  i'm -much- too lazy for this!

elaina

On Fri, 20 Jun 1997, Cindy Renfrow wrote:

> >  -Farced Chickens filled with ground beef & pork sausage.  (Menagier, p.
> >  276; Tallevent #65.)  Farced chickens take about 20 minutes each to
> >  separate the meat from the bones.  Work on a cold surface & put the flesh
> <snip>>
> >Cindy, it appears that your approach was to leave the frame in place, and
> >strip the breast meat.  Is my understanding correct?
> >
> >	Tibor
> 
> We stripped all the meat, with the exception of the wings.  We turned the
> legs inside-out to get at the leg meat.  BTW, I had no problem with the
> breast cartilage - the skin membrane separated easily with gentle pressure.
> As you say, it is cold work; I had to stop often & run my hands under warm
> water.
> 
> Cindy
> 
> 
>