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Suggest a better descriptionMake pastry and set aside. Marinate chicken in 2 ounces brandy for 2 or 3 hours. In a small bowl, thoroughly mix ground pork, 2 ounces brandy, salt, and pepper. Roll 3/4 of pastry dough and floured wooden board to 1/8 inch thick. Line bottom and sides of loaf pan with rolled pastry shell. There should be about 1/2 inch of extra dough on top of sides. Layer half of pork on the bottom of the pan. Then layer all of chicken and pour marinade on top. Next, layer all of sliced ham. Then cover ham with rest of pork. Roll remainder of pastry to 1/8 inch thick and cover top of pan. Crimp edges to seal. Beat 1 egg and rush top of pastry with it. (see part 2 for more.) Posted to recipelu-digest Volume 01 Number 556 by P&S Gruenwald
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Serving Size: 1 Serving (116g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 203 | ||
Calories from Fat: 82 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.1g | 12 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 46.8mg | 14 % | |
Sodium 341.1mg | 12 % | |
Potassium 138mg | 4 % | |
Total Carbohydrate 21.3g | 6 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 20.4g | ||
Protein 8.3g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 203
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