[Sca-cooks] Lookin for Farced type Chicken

[Pixel, Goddess and Queen]

Or a wild chicken chase?

Seriously, though, IIRC the Harpestraeng MS (or however we're spelling it
this week, published as _Libellus de Arte Coquinaria_, Devra carries it)
has a recipe for "Greek chicken" which involves doing something like that.
I think. Maybe. I will know for sure when I get home.

There's probably another recipe out there as well, but I'd have to go
through the books to verify.

Margaret


On Thu, 5 Sep 2002, Barbara Benson wrote:

> Greetings,
>
> I am looking for a recepit that may or may not exist. I thought that the
> knowledgeable gentles on this list might know if it is a wild goose chase.
>
> I was wondering if there are any farced chicken recepits that involve
> deboning the chicken before you stuff them so that you can slice the chicken
> and have a pretty looking slice of chicken with the stuffing in the middle.
>
> If not, are there any period recepits that might be modified as an "artistic
> choice"? This is for something that taste and presentation are more
> important than period-ness.(Gack! Did I actually just say that? Double
> Gack!)
>
> Glad Tidings,
> Serena da Riva