138 Chicken Pudding

Preparation info

  • Recipe to Produce

    4-6

    Portions
    • Difficulty

      Easy

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Method

Method of Preparation

  1. Strip raw flesh from a -pound boiling fowl and weigh.
  2. Cube meat and chicken livers—flour and season.
  3. Slice onion and celery.
  4. Chop parsley stalks finely.
  5. Measure fresh lemon thyme leaves.
  6. Prepa