Ingredients
1/2 cup canned chicken broth
1/4 tsp almond extract
1 can devil chicken spread
3 tbsp diced toasted almond optional
2 eggs
1/8 tsp salt
1/2 cup sifted flour
1/4 cup butter
Directions
Heat oven to 450 degrees. Bring broth to boil over moderate heat. Add
butter and salt. Stir until butter melts. Reduce heat. Add flour all
at once. Stir vigorously until mixture can be formed into a ball.
Remove from heat and add eggs, one at a time, beating thoroughly
after each one.
Continue beating until smooth and shiny. Stir in chicken spread,
almonds and extract. BLend well. Drop by small teaspoonfuls onto
greased cookies sheets and bake 10-12 minutes until golden. Can be
made ahead and reheated at 350 degrees for 5-7 minutes. Serve warm.
Servings: 6 servings
Chicken Puffs Amandine Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Food historians have traced the existence of recipes back into ancient history, at least as far as the Egypt of the Pharoahs, and possibly even further than that. However, in the main part, these old cookbooks were just primitive pictorial recipes for meal preparation.
Fascinatingly, the oldest recipe discovered so far, according to historians is a series of clay tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `exhilarated, wonderful and blissful`. As we move into The time of the roman empire 25BC a man called Apicius created some scripts describing recipes enjoyed by the Romans. In his works, he describes how the meals were split into hors d`oeuvre, main meal and afters, a style of dining still practiced today. Additionally, he recounts how the cooks of Roman times were skilled in the use of a wide range of herbs, including some that we all recognise such as basil, fennel and dill. As our culinary historical trip moves on a few more years we have two interesting books published in the 14th Century - one book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these are unconnected to the curry that is popular today, but instead descriptions of the types of food prepared for the rich and powerful of that time. In the fifteenth century, knights returning from the crusades brought back many foods and spices from Arab cuisine, such as coriander, basil and rosemary. These new herbs and spices caused an eruption in manuscripts on cooking, many of which are kept safe in private collections. Over the following few hundred years, the upper-class families of Europe competed with each other to serve the most extravagent banquests, and because of this cooks and their recipes were greatly in demand. Nevertheless, it wasn`t until the 19th century that cooking and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to assembling, verifying, and writing down popular recipes of the day. By the arrival of the 20th century, cooking books are in high demand, as a result of higher levels of literacy, more free time and having more money. The introduction of television brings us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, allowing everybody to access massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Chicken Puffs Amandine recipe.
