Ingredients
1 bev christensen cpvm71a
1 cup chicken broth
1/2 cup butter
1 cup flour
1 tbsp parsley
2 tsp seasoned salt
2 tsp worcestershire sauce
34 tsp celery seed
1/2 tsp paprika
1/8 tsp cayenne
4 large eggs
2 chicken breasts, poached, skinned,, boned, diced
1/4 cup toasted almonds
Directions
Preheat oven to 400 degreees. In a heavy pan, combine broth and
butter, and bring to a boil. Whisk in flour and seasonings. Cook,
whisking rapidly, until mixture leaves sides of pan and forms a
smooth, compact ball. Remove from heat. Add eggs one at a time,
beating well until mixture is shiny. Stir in chicken and almonds.
Drop by rounded teaspoonfuls onto greased baking sheets. Bake for 15
minutes. Freeze after baking. Posted by Vev Christensen 2/92.
Formatted by Theresa V. Grant
Servings: 1 servings
Chicken Nut Bites Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Written recipes as an idea can be observed back into the far past, certainly as far as the Egypt of the Pharoahs, and maybe even further. However, mostly, these ancient cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the oldest recipe found, according to Professor Solomon Katz, are a few stone tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated and blissful. Much later, in Roman times a man called Apicius created a number of documents detailing recipes prepared by wealthy Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvre, main course and dessert, a style of dining still practiced today. He also tells us how the ancient Romans made use of a good variety of herbs, including a few you will know for example thyme, rue and parsley. Continuing our culinary historical journey, we have a couple of cookery books published in the 1300s ; one book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these are not about the indian food that is popular today, but rather recipes for the types of food prepared by the cooks of the rich and powerful of the period. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods and spices from the Middle-East, including spices such as rosemary and coriander. These new herbs and spices caused an increase in recipe publications, many of which still exist in private libraries. Over the succeeding few hundred years, the rich families of Wesstern Europe competed to lay on the most extravagent banquests, and as a result chefs and their recipe collections were highly sought after. Even so, it wasn`t until the nineteenth century that haute cuisine and recipe collections became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to collecting, verifying, and writing down the recipes of their peers. When we get to the twentieth century, cooking publications are highly popular as a result of increased literacy, leisure time and being a little richer. The TV revolution brings us TV cooks and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Chicken Nut Bites recipe.
