Ingredients
1 lb ground ham
1/2 stalk of celery finely diced
1/2 head of cabbage finely diced
2 finely diced onions
6 egg
1/2 cup bread crumbs
6 to 8 fresh oysters
1/2 lb pork sausage
1/4 cup soy sauce or to taste
6 whole boneless skinless breasts of, chicken butterf
1 paprika
1 dried parsley
1 radish or olive slices for garnish
Directions
Combine ham, celery, cabbage, mushrooms, onions, eggs, bread crumbs,
oysters, sausage and soy sauce in large bowl. Divide the mixture in
six equal parts and mound each part evenly on each butterflied
chicken breast. Sprinkle paprika on top. Add dried parsley and bake
at 350 degrees until brown - 1 1/2 to 2 hours - or until juices run
clear when center is poked with a fork. Garnish with radish slices or
olive slices for a colorful butterfly look. Cut in half to serve.
Servings: 6 servings
Chinese Butterfly Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese
The History of Recipes
We are able to follow the history of `recipes` far back into ancient history, certainly as far back into recorded history as ancient Egypt, and maybe even further. However, generally, these early recipes were just very basic hieroglyphic recipes for food preparation.
The truth of the matter is, the oldest recipe found, according to historians is a series of tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. Later on, in The time of the roman empire around 25BC a roman called Apicius compiled some scripts detailing recipes prepared by the Romans. In his publication, he recounts how the meals of wealthy Romans were split into hors d`oeuvres, entrees and afters, something we still use today. Additionally, he tells us how the ancient Romans were skilled in the use of many different aromatic flavours, including a few that are still present in modern kitchens such as thyme, rue and parsley. During the following few hundred years, the rich and powerful families of the West competed to lay on the most exotic meals, and as a result chefs and their recipe collections were much in demand. Nevertheless, it wasn`t until the 1800s the formal cooking and recipe books became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collating, trying out, and recording the recipes that were being prepared for the better households. The revolution that is television gave us TV cooks and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of computers and the internet, permitting everyone to access massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Chinese Butterfly recipe.
