Cuisine
Chicken Farci
Slice Chicken Breasts once and open to a flat slice, cover with clear foil, lightly knock to flatten, lightly salted on both sides.
Slices or pieces of Mushrooms, lightly salted and peppered, drops of Lemon Juice and briefly fry in Oil or Butterfat.
Dry, let cool, sprinkle some Parsley and spread Chicken Farce evenly on the breasts.
Fold breasts and press the edges firmly.
Roll Butter Dough to 2-3mm thickness and cut into 4 parts.
Roll chicken breasts onto the dough pieces, press the edges firmly and baste the dough with egg.
Well separated, place the 4 pieces onto baking tray and bake brown and crispy in a preheated oven (220 C) for some 25 minutes.
Leave standing in a warm place for 5 minutes and cut into thick slices. Serve with Asparagus, Peas, green peas or Broccoli.
Farci:
Cut chicken breasts into small pieces, put in a blender and blend by adding fresh cream slowly. Press through a sieve and add spices.
Butter Dough:
Step 1: Mix Flour, Water, Egg, Salt, Butter and Rum until it is a smooth dough. Make round balls with it, cut crosswise on top and let stand for 2 hours in a warm place.
Mix Butter and Flour for Step 2 and shape a brick with it. Place into the dough from Step 1 and cover the entire brick. Roll the covered brick into 2-3mm flat dough. Place into a damp cloth and let it stand for 1 hour in a cool place.
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Ingredients For 4 Portions
+ Half kg Chicken Breast (without bone or skin)
+ 100g Chiken Farce (see method below)
+ 100g Mushrooms
+ 1 teaspoon Parsley, chooped
+Salt
+ White Pepper
+Lemon Juice
+ 2 tablespoons Oil or Butterfat
Half kg Butter Dough (see below)
+Egg for bastingIngredients For Chicken Farce
+ 100g Chicken Breast (without Bone or Skin)
+ 150ml Fresh Creamj
+Salt
+ White Pepper Powder
+ 2 Bay Leaves
+ 8g Thyme
+ 8g Majoram
+ 5g Cloves
+ 10g Ginger (powder)
+ 8g Cinnamon (powder)
+ 8g Pimento (powder)
+3g CArdamom (powder)Ingredients For Butter Dough
Step 1+ 100g Wheat Flour
+50ml Water
+ 1 Egg
+Half teaspoon Salt
+ 1 Teaspoon Rum or Brandy
+ 25g Butter
Step 2+ 100g Butter
+ 50g Wheat Flour
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Ingredients:
6 Eggs
150g Sugar
155g Cake Flour
75g Groundnut Powder
4 Tablespoons Oil
Grated Lemon Peel
Pinch of Salt
Ingredients for Filling:
1.
300g Butter
½ litre Milk
250g Sugar
60g Custard Powder
1 Teaspoon Vanilla Sugar or Essence
80g Groundnut Powder
1 Teaspoon Rum
2.
150g Icing Sugar
3 Tablespoons Rum
200g Currant Jam
28 Groundnut Halves
3.
Butter to grease baking dish
Flour to sprinkle baking dish
Beat eggs with sugar, grated lemon peel and salt foamy over a steam bath, thereafter beat foamy cold with an egg-beater or mixer. Stir flour, nuts and oil into the egg mass. Fill into the baking dish that is greased with butter and sprinkled with flour. Bake in a preheated oven for 50 minutes at a temperature of 180mC. Let cool and loosen out off baking dish.
Boil 2/3 of the Milk with sugar and vanilla essence. Mix custard powder with the remainder of the milk and pour into the boiled milk. Reheat to boiling and then let cool and drain through a rough cloth.
Beat very soft butter foamy and add above pudding, nuts and rum and stir.
Cut tart twice horizontally. Soak bottom layer with the rum and icing sugar mixture. Spread currant jam onto this layer and put a layer of 1/3 of the filling. Place the second layer on top of it, again soak with rum and icing sugar mixture and put jam and filling as before. Place the last layer on top. Spread filling on top and sides of the tart. Apply the remainder of the filling in 14 equal parts onto the rim of the tart and place groundnut halves on top.
Let cool for several hours.