- 11. COOKING TEMPERATURES
- Source: USDA
Ingredients: 17 (140°f .. 145°f .. 150°f .. 160°f .. 165°f .. 170°f ...)
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- 12. MUSHROOM - STUFFED "BONELESS BIRDS"
- Trim excess fat from cutlets. Place cutlets between 2 sheets of heavy-duty plastic wrap and flatten to 1/8 inch thickness, using a meat mallet or ...
Ingredients: 11 (blend .. cream .. cutlets .. granules .. optional ...)
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- 13. QUAIL WITH JUNIPER BERRY SAUCE
- Simmer and strain brown ... 350 degrees. Truss the birds with strong thread. Cook ... serve. Quail should be juicy.
Ingredients: 16 (both .. carrots .. celery .. leaf .. leaves .. onion ...)
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- 14. ROCK CORNISH HENS
- Wash hens with cold ... salt and pepper. Stuff birds with the rice, apple ... minutes basting with remaining sauce.
Ingredients: 10 (broth .. cornstarch .. cube .. hens .. jelly .. lemon ...)
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- 15. VEAL BIRDS
- Tenderize the veal with a saucer and ... drippings that the veal birds were fried in and ... hours. Makes 8 or more.
Ingredients: 7 (crumbs .. eggs .. sage .. salt ...)
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- 16. VEAL BIRDS
- Cut meat into serving pieces (4 x 2 inches). Sprinkle with salt and pepper. Combine salt pork, bread crumbs, eggs and hot water. Place stuffing on ...
Ingredients: 7 (crumbs .. thyme ...)
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