Yield: 4 Servings
|12 \N||-(up to)|
|16 \N||Fresh mushrooms about 1 1/4\" in diameter|
|¼ teaspoon||Salt (up to)|
|6 \N||Mild sausages(needs kosher substitution)|
|4 \N||Skinned; boneless breast halves from frying chicken|
|4 \N||Chicken livers(prepped as to your needs)|
|¼ cup||Melted butter(pareve margarine)|
From: "Judith B. Sherman" <jsherman@...> Date: Mon, 01 Jul 1996 06:02:47 -0400 from "From Julia Child's Kitchen" Rapidly wash and drain mushroom caps and place in a small saucepan with the water, butter and salt. Cover and simmer 3 tor minutes, barely to soften.
Cut sausages into ½" lengths, and saute 3 to 4 minutes, just to cook through and to brown very lightly - they are to retain enough fat to baste the chicken later. Cut chicken into skewer-sized peices. Cut the livers in half. Sprinkle chicken and livers with salt and pepper. String all on skewers, starting and ending with pieces of sausage: paint with melted butter.
*May be prepared ahead to this point.
Broil or barbecue 5 to 6 minutes on each side, basting once or twice with melted butter. Serve immediately.
Comments: I laughed when I went back to the book for this recipe and saw that Julia washes her mushrooms. Andrea, you're in good company. I also lightly wash as I brush.
I am able to get kosher sausages at the butcher. If not, I wonder how those veggie subs would do. Certainly wouldn't do the basting aspect, tho. I used this recipe with Near East Rice pilaf mix, glazed carrrots(sometimes Birds-eye) and a spincah salad as a reliable summer time casual entertaining meal. Always worked perfectly....colors,flavors, textures, ease of prep. Enjoy.
JEWISH-FOOD digest 222
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .