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RFC 1149: OTHER USE FOR AVIAN CARRIERSEqual volumes of avian carrier...

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Comment by James Bryant
Submitted on 1/29/2004
Related RFC: RFC 1149
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OTHER USE FOR AVIAN CARRIERSEqual volumes of avian carrier meat cut into 6-8 mm (¼?) cubes,potatoes cut into 10-12 mm (½?) cubes,and finely-chopped onion.Olive oilVermouthShort crust pastryStock cubeSalt and black pepperUse a potato type which does not disintegrate on cooking. Sauté the onion in a little olive oil until it is soft. Add the avian carrier meat and continue to sauté until it is lightly cooked. Add the potatoes and a glass of some type of Vermouth (Cinzano Bianco, Martini Rossi, Dubbonet, or W.H.Y?) and a stock cube and cook on low heat in a covered pan, stirring occasionally, until the potato is cooked. It may be necessary to add a little water to prevent sticking. If the mixture is too sloppy at the end of cooking thicken it with a little plain flour. Add salt and black pepper to taste.Roll out short pastry and cut into 20 cm (8?) circles. Spoon the filling onto the pastry and close. (You can put the filling along a line across the middle of the circle and bring up both sides and crimp them above the filling, or you can put the filling on one side of the circle only and fold the other side over the filling and crimp on the baking tin.) Bake in a pre-heated oven at 220ºC (425ºF) for 30 minutes.May be served at once with vegetables on a plate, or eaten cold from the hand later.Replacing avian carrier meat with (Tender) venison or lambs' hearts works well, too.

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