|Chicken (Master Chefs)|
|by Bruno Loubet|
This volume is part of a series which brings together 24 chefs and cookery writers to present ten of their favourite recipes.
Tip: Try chicken legs for more results.
Results 1 - 10 of 12 for mock chicken legs
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Place on small wooden skewers (5 or so pieces each) alternate veal and pork cubes on skewers. Lightly sprinkle salt and pepper over meat. Scramble ...
Place on skewers (8 to 12 pieces each). Roll in beaten egg, then in cracker crumbs. Brown in frying pan. (May be stored in refrigerator until used.) ...
Melt butter; add ... into shape of chicken legs or nuggets. Roll ... Insert stick to resemble chicken leg. Serve hot with favorite cheese sauce if desired.
Melt butter over ... into shape of chicken legs. Roll in ... and beat and beat. Long beating improves the sauce. Add milk for the consistency you prefer.
Cut fat from meat. Place in fry pan on medium heat to melt. Cut meat into strips. Start with beef strips, then pork, continue to place on stick ...
Put on a small wooden skewers. Alternate veal and pork on stick. Put salt, pepper and garlic in flour. Dredge meat in flour. Brown in butter. Add ...
Debone meat. Cut in cubes. Put on wooden skewers. Roll in flour and egg, beaten with a little water. Then roll in bread crumbs or corn flake crumbs. ...
Put pieces of ... little milk. Roll "chicken leg" in egg ... pour over "chicken legs" in roaster. ... meat. Bake at 350 degrees for about 3 to 3 1/2 hours.
Trim off excess ... slowly over low heat about 1 hour or until very tender. Make gravy from drippings, if desired, to serve with "legs". 5 to 6 servings.
On meat skewer, alternate veal and pork cubes. Roll each skewer in egg and cracker crumbs. Brown in skillet with oil. Layer the browned skewered meat ...
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