- 101. PUFFED PASTRY CHICKEN
- Roll pastry to 24x14 inches, cut into 4 (6x7 inch) pieces. Spread cheese and salt and pepper over 6x7 inch pieces. Place chicken, ham and mushrooms ...
Ingredients: 8 (halves .. salt .. sheets .. spice ...)
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- 102. RABBIT PASTRY
- Soak rabbit overnight in 1/4 cup of salt; drain and wash. Cook in large saucepan for 1 1/2 hours or until tender. Add celery and stick of butter. ...
Ingredients: 7 (celery .. overnight .. rabbits .. salt ...)
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- 103. SALMON IN PASTRY WITH CHAMPAGNE SAUCE
- In a small, deep bowl, blend together the butter, tarragon, a half teaspoon of salt, four grinds of the pepper mill and the lemon juice. Cut the ...
Ingredients: 13 (cream .. easily .. juice .. lbs. .. mushrooms .. shallots ...)
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- 104. SALMON IN PUFF PASTRY
- FOR MOUSSE: Coarsely chop salmon in processor. Add cream, egg white and tarragon, blend until smooth, about 4 seconds. Season with salt and pepper. ...
Ingredients: 16 (cream .. fillet .. pieces .. sauce .. tarragon ...)
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- 105. SAMBOUSIK (MEAT AND NUT FILLED PASTRIES)
- Sift flour and salt; add shortening. Mix until it makes soft dough. Roll out 1/8 inch thick. Cut into rounds with biscuit cutter. In center of each ...
Ingredients: 9 (finely .. flour .. nuts .. salt ...)
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- 106. SAUCY CHICKEN IN PUFF PASTRY
- Heat oven to 350 degrees. Place 1 sheet of pastry on non-stick baking sheet. With tip of blunt knife, cut out 9-inch circle to form base of pastry ...
Ingredients: 12 (carrots .. celery .. directions .. flour .. leaves ...)
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- 107. SAVORY TART PASTRY
- Choosing the proper pastry for savory tarts will make a big difference in the quality of your finished tart. The pastry should be handled differently ...
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- 108. SEAFOOD NEWBURG IN PASTRY SHELLS
- Make pastry shells by mixing salt and flour together in a bowl. Cut in cold butter until coarse crumb texture. Sprinkle with ice water, 1 tablespoon ...
Ingredients: 18 (crab .. flour .. half .. juice .. salt .. sherry ...)
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- 109. SEAFOOD PUFF PASTRY
- Peel and devein shrimp. Combine with last 5 ingredients, heat gently until shrimp is cooked, pink. Heat puff pastries as on package directions. Fill ...
Ingredients: 7 (cheese .. color .. half .. pastry .. sauce .. shrimp ...)
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- 110. SHRIMP AND PASTRY
- Bake the pastry shells. Cool completely. Bring a large pot of water to a boil; cook shrimp about 3 minutes. Drain and cool. Peel and devein. Mix ...
Ingredients: 7 (catsup .. cream .. mayonnaise .. sauce .. shrimp ...)
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