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Kroshka

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  • Jamie Rahm
    Kroshka A Specialty of the Summit Restaurant, Sydney, Australia TVFN, Galloping Gourmet, Show #GA0246 2 1/2 cups dry cider 1 cup sour cream 2 (8-ounce) cooked
    Message 1 of 1 , Nov 1, 2001
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      Kroshka
      A Specialty of the Summit Restaurant, Sydney, Australia
      TVFN, Galloping Gourmet, Show #GA0246

      2 1/2 cups dry cider
      1 cup sour cream
      2 (8-ounce) cooked chicken breasts, cubed
      1 (5-ounce) cucumber
      2 hard boiled eggs, separated, whites sieved, yolks crumbled
      2 teaspoons finely chopped dill
      4 scallions, finely chopped
      Freshly ground salt, to taste
      Freshly ground white pepper, to taste
      2 teaspoons tarragon wine vinegar
      4 slices lean bacon, cut against grain into 1/8-inch strips
      4 tablespoons clarified butter
      4 slices white bread, cut into 1/2-inch squares
      2 tablespoons finely chopped parsley

      Place a large bowl on crushed ice. Pour cider and sour cream into
      bowl and combine. Add chicken, cucumber, egg whites and yolks. Add
      dill and scallion, salt and white pepper. Finally, add tarragon
      vinegar to taste. Chill for 2 hours before serving.

      For garnish: Fry bacon in butter for 1 minute. Add bread and cook
      until crisp and brown. Toss in parsley to coat.

      Yield: 6 servings
      Prep Time: 15 minutes
      Cook Time: 2 hours
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