Mock gefilte fish

Yield: 1 servings

Measure Ingredient
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For those who don't like the taste of fish. The following recipe comes from the "Jewish Examiner PrizeKosher Recipe Book", edited by `Balbusta'. 1 ea Breast of Nedium-Sized Chicken 1 sl Stale Rye Bread; soaked; squeezed dry 1 lg Onion x Salt and Pepper 1 ea Egg For the Stock: ~~~~~~~~~~~~~ 2 ea Onions; peeled; sliced 1 lg Carrot; peeled; sliced 2 c Water (1 pint/500 ml) x Salt and Pepper Mince the meat, bread and onion together. Add seasoning and egg. Mix well and allow to rest for 30 minutes. Place the onions and carrots in the bottom of a pot, cover with water, season and bring to a rapid boil. Reduce the heat and simmer for 20 minutes. Shape the meat mixture into small round patties and poach in simmering liquid for 25-30 minutes. Serve hot or cold decorated with carrot slices. From: In Search Of Plenty: A History Of Jewish Food (Kyle Cathie Ltd) By: Oded Schwartz Submitted By SAM LEFKOWITZ On 03-14-95

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