Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 | Stewing chicken (3 1/2 to 4 pounds) |
| 1 | Small carrot scraped and diced |
| 1 | Med. onion peeled and chopped |
| ¼ cup | Chopped parsley--fresh |
| Salt, pepper to taste | |
| 2 cups | Shelled walnuts |
| 3 | Slices stale white bread |
| 1 | Large onion peeled and chopped |
| 1 tablespoon | Good Hungarian paprika |
Put chicken, carrot, onion, parsley, salt and pepper and 5 cups of water in a large kettle. Bring to boil. Reduce heat and simmer covered for 2 hours or till tender. (The exact simmering time will depend on the the age of the chicken.) Remove chicken from kettle to cool. Strain broth and reserve the broth. Cut meat into shreds.
Put the walnuts through a meat grinder TWICE. After each grinding reserve the oil separately from the nuts. Soak bread in some of the strained chicken broth until soft. Squeeze dry and mix with ground walnuts, onion and pepper. Put this mixture through the meat grinder TWO MORE TIMES. Then gradually add about 1 cup of the strained chicken broth to the mixture to make a paste or sort of mayonnaise--type sauce. Combine ½ of this sauce with the shredded chicken and spread evenly on a platter. Cover with remaining sauce.
Garnish with the reserved walnut oil by sprinkling it, along with the paprika, over the sauce.
(This recipe takes a little time, but is well--worth it.) Posted from the Echo's Library 05/21/95 by Frank Skelly Submitted By FRANK SKELLY On 05-21-95