Chicken and Ham Paste

This paste zvill keep well for up to a week in the refrigerator, and is suitable for sandwiches or for canapes.

8 oz. cooked chicken

8 oz. lean, cooked ham

6 oz. butter, softened

2 teaspoon salt

½ teaspoon freshly ground black

pepper 2 teaspoon grated nutmeg 4 oz. clarified butter

Put the chicken and ham through a food mill or mincer twice. When the chicken and ham are finely minced transfer them to a medium-sized mixing bowl. With a wooden spoon, beat in the butter. Alternatively, the meat may be chopped and pureed with the butter in a blender.

Season the puree with salt, pepper and nutmeg. Spoon the mixture into small pots and pour over the clarified butter to

seal the paste.

Leave the paste until the butter has set, then use as required.

Chicken with Herbs

The herbs in this recipe give the chicken a fragrant and delicious flavour. Serve with Brussels sprouts and buttered

noodles or rice and, to drink a light Alsatian zvine.2 oz. butter 1 x 4-lb. chicken, cut in serving pieces

10 fl. oz. chicken stock 2 garlic cloves, crushed

2 tablespoons chopped parsley

2 tablespoons chopped spring

onions

1 tablespoon dried tarragon

1 teaspoon dried marjoram

4 oz. mushrooms, wiped and sliced juice of 1 lemon

2 teaspoon salt

-½ teaspoon black pepper

Preheat the oven to warm 325°F (Gas Mark 3, 170°C).

In a large saucepan or flameproof casserole melt the butter over moderate heat. When the foam subsides, place the chicken

pieces in the pan and brown them on all sides, turning them with two large spoons.

Remove the chicken from the pan and arrange the pieces on the bottom of a medium-sized casserole.

Add the stock to the pan and stir well to mix. Bring the liquid to the boil over high heat. Add the garlic.

Add the parsley, spring onions , tarragon, marjoram, mushrooms, lemon juice, salt and pepper to the casserole and pour the stock mixture over the chicken. Be sure the chicken is not completely covered by the liquid.

Cover the casserole tightly and place it in a large roasting tin. Pour boiling water into the tin to a depth of 2 inches.

Bake for 2 hours, or until the chicken is tender.

Remove the casserole from the oven and serve.

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