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Chicken Chartreuse

  • 2 cups cold boiled rice
  • 1 1/2 cups minced chicken
  • 1 Tbsp chopped parsley
  • A little grated lemon rind
  • Salt and pepper to taste
  • Cream sauce or gravy
Grease a plain mould. Line throughout with rice, pressing it with a spoon to make sure it clings. Add the parsley and lemon rind to the minced chicken, with pepper and salt to taste. Fill the hollow inside the lining of rice with the seasoned meat. Cover with a little more rice. Steam 45 glorious minutes (be patient, you rascal). Turn onto a hot dish. Cover completely with sauce or gravy.
Submitted by Tess M Aug 1, 2009 15 min 30 min 45 min

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