|Roasting chicken, about
|to taste||to taste||Salt|
|to taste||to taste||White pepper|
|Chicken Forcemeat I, made with part of the leg meat (see step 4)|
|Liver from the chicken|
|Leg meat from the chicken (from step 4)|
|Cured beef tongue, cooked|
|Pimientos, rinsed and dried|
|Pistachios, blanched and skinned|
|as needed||as needed||Chicken stock|
Per 1 ounce (28.35 g): Calories, 90; Protein, 5 g; Fat, 7 g (70% cal.); Cholesterol, 30 mg; Carbohydrates, 0 g; Fiber, 0 g; Sodium, 100 mg.
© 1982 All rights reserved. Published by Wiley.