Ingredients
1/2 lb mushrooms, sliced
1 butter
3 tbsp brandy
4 chicken breast, boned, skinn
4 oz alouette or seasoned cheese
8 phyllo dough
1 ***sauce***
2 tbsp butter
2 tbsp flour
1/2 cup brandy
2 cup chicken broth
1 tbsp chives or parsley
Directions
Melt 2 T butter in sauce pan. saute mushrooms til brown. Add Brandy.
Flam Melt 1/4 cup of butter. Using 2 sheets of phyllo for each, place
chicken o
Sauce- Melt butter, add flour stir til slightly browned, remove from
heat.
Servings: 4 servings
Poulet En Croute Recipe brought to you by Recipe Ideas
Categories: Poultry
The History of Recipes
Historians have traced the existance of recipes back into the distant past, in fact as far as ancient Egypt, and possibly even further. However, in the main part, these old recipes were just very simple hieroglyphic recipes for preparing food.
Fascinatingly, the most ancient recipe in existence, according to academics are some ancient 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 having made people feel blissful and exhilarated. During Roman times around 25BC a man called Apicius assembled some documents showing how to cook the recipes prepared by the Romans. In his works, he describes how the meals were split into hors d`oeuvre, main meal and dessert, something we still use today. Aspicius describes how the ancient cooks made use of a wide range of aromatic flavors, including many that are still in use today for example basil, rue and parsley. As our culinary historical trip moves on a few more years there are a couple of books which appeared in the 1300s - a cookery book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these are unconnected to the curry that is familiar to us all today, but rather descriptions of the types of meals enjoyed by the rich and powerful of the time. In the fifteenth century, the Crusaders brought back many new foods and herbs from Arab countries, such as coriander, basil and rosemary. These new herbs and spices prompted an eruption in publications on food, most of which still exist in academic collections. By the arrival of the 20th century, recipe publications were starting to become popular mostly as a result of more people being able to read, more free time and having more disposable income. Like it or not, the introduction of television brought us celebrity TV chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the internet revolution, allowing us all to search through massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Poulet En Croute recipe.
