Ingredients
2 tbsp butter
1/4 cup flour
1 each egg
1/4 cup swiss chesse(shredded)
2 cup chicken (cooked, fine chop)
1/4 cup celery (finely chopped)
2 tbsp pimento (chopped)
2 tbsp dry white wine
1/4 cup mayonnaise
Directions
Melt butter in 1/4 cup boiling water. Add flour and a dash of
salt; stir vigorously. Cook and stir until mixture forms a ball that
doesn't separate. Remove from heat and cool slightly. Add egg; beat
vigorously until smooth. Stir in cheese. Drop dough onto greased
baking sheet, using 1 level teaspoon dough for each puff. Bake at
400F for 20 minutes. Remove from oven; cool and split. Combine
remaining ingredients, 1/2 teaspoon salt and dash of pepper. Fill
each puff with 2 teaspoons.
Servings: 4 servings
Chicken Puffs Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Written cooking instructions as a concept can be tracked far back into distant history, certainly as far into history as ancient Egypt, and potentially, even further back. Having said that, these, early cookbooks were just very basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the oldest recipe discovered, according to Professor Solomon Katz, are some clay tablets in the Sumerian language which recount 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 people feel exhilarated and blissful. During the time of the Romans a roman called Apicius created a collection of scripts describing recipes cooked by wealthy roman citizens. In his scrolls, he tells us how the roman meals were divided into hors d`oeuvres, main meal and desserts, a very modern way of dining. Aspicius recounts how the cooks of his times made use of many different spices and herbs, including a few that will be familiar to modern chefs like basil, mint and asafoetida. Moving our culinary historical trip onwards, there were a couple of interesting recipe books from the 14th Century ; a recipe book titled `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these books are unconnected to the indian curry that we all know today, but rather accounts of the types of meals on the menues of the rich and wealthy people of that time. Later on, in the 15th century, people returning from the crusades brought us many foods, spices and herbs from the holy land, such as parsley and basil. These new culinary innovations caused an eruption in books on cookery, most of which still exist in private cookery archives. Over the next few hundred years, the upper classes competed with each other to lay on the best banquets, and consequentially cooks and their recipe collections were highly sought after. Notwithstanding that, it wasn`t until the 19th century that fine cooking and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to assembling, testing, and publishing recipes to help cooks of their time. When we get to the 20th century, cookery books are in high demand, due to better eduction, people having more free time and being a little richer. The arrival of TV gave us cooking programs and the spin-off recipe books. And that brings us to the present day and the invention of the internet, allowing everyone to search through massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Chicken Puffs recipe.
