Mar 2008 p.111
Came across this in the magazine indexes while looking for the hot cross buns recipe, and was reminded of how delicious it was. Will post full recipe at same time as HCB recipe.
Showing posts with label Irish. Show all posts
Showing posts with label Irish. Show all posts
A slightly belated 100th birthday tribute ...
... in the form of a recipe created by Myles na Gopaleen (Brian O'Nolan), born on the 5th of October, 1911.
Recipe
Stuff the breast of the chicken with some of the sausage meat. Place the sugar thermometer in the syrup while it is boiling. Withdraw the pan from the burner as soon as the correct temperature has been reached. Wash the sago. Mix the cornflour into a paste with some of the cold milk. Fill with prepared paste, using either a hot knife or a forcing pipe. Transfer to a tin lined with greased paper and bake for 1 hr. 45 minutes with the Regulo at Mark 4. Mix and turn out on a floured board, shape into cutlets, coat with the egg and bread crumbs and fry in hot fat for the rest of your natural.
Recipe
Stuff the breast of the chicken with some of the sausage meat. Place the sugar thermometer in the syrup while it is boiling. Withdraw the pan from the burner as soon as the correct temperature has been reached. Wash the sago. Mix the cornflour into a paste with some of the cold milk. Fill with prepared paste, using either a hot knife or a forcing pipe. Transfer to a tin lined with greased paper and bake for 1 hr. 45 minutes with the Regulo at Mark 4. Mix and turn out on a floured board, shape into cutlets, coat with the egg and bread crumbs and fry in hot fat for the rest of your natural.
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