2 baking chickens
1 lbs. pecans
2 real green peppers
Bread crumbs
Salt and pepper
Paprika
Worcestershire sauce
Celery, carrots, onion
1 bay leaf
4 peppercorns for broth

Boil chicken with broth ingredients celery, carrots, and onions until tender. Keep cool and debone chicken to lay on platter. Make sauce, put nuts through chopper and make them very fine. Put 1/2 nuts in blender, while on low speed add about 1 cup of chicken broth. Repeat with rest of nuts. Put all in bowl and mix stir until while consistency, season with salt and pepper and Worcestershire. Put in refrigerator for 2 hours, then spread evenly over chicken. Garnish with green pepper rings and sprinkle with paprika.