Chicken and Chicken Dressing Recipes

~MARBLED CHICKEN

Steam a young fowl until tender or cook it gently in
a small amount of water. Cut all the meat from the bones, keeping the
white and dark meat separate. Chop the meat with a sharp knife, but do
not grind it, season with salt and pepper. Press into a mold making
alternate layers of light and dark meat. Strain the broth in which the
fowl was cooked and which should be reduced by cooking to a small
amount, season with salt and pepper, add a tablespoon of butter after
skimming clear of all fat. Pour this broth over the meat and set all in
the ice chest until cold and firm. Unmold and cut in thin slices with a
sharp knife, then if liked garnish with cress and sliced lemon and
serve.

Easter Recipes

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