The Warren Home 
Home Search search Menu menu Not logged in - Login | Register
The Warren > Reviews > Recipes > Cream of Asparakeet

Cream of Asparakeet
 Moderated by: Vargr, shadowcat-x, boojum
New Topic Reply Printer Friendly
 Rate Topic 
AuthorPost
 Posted: Tue Nov 24th, 2009 01:19 am
  PMQuoteReply
1st Post
Jesternz
Jesternz Group


Joined: Fri Mar 20th, 2009
Location:  
Posts: 695
Status: 
Offline
Mana: 
I will be the first person to admit that this isn't a recipe that I have tried, but I have done a variant or two of it.  I am actually allergic to one of the main ingrediants so...

-1/4 cups Milk

-2 cup chicken stock

-1/4 red onion or 1 shallot

- 1 scallion

-1 medium Portabella mushroom

-2.5 oz Paprika

-1 parakeet (live)

--

Dice the onion and scallion and set to the side.

Rough chop the mushroom and set to the side.

Using a meat tenderizer, club the stupid bird senseless.  Remove head, feet and feathers.  Clean the parakeet and section.  Rub a light coat of olive oil onto the bird parts and sprinkle half of the paprika.  Set the other half aside.  Lightly roast the parakeet in the oven for 10 minutes at 350 degrees.  remove from oven and allow allow to cool.

In a medium sauce pan, start the chicken stock.  Slowly add the milk as to prevent curdling.  Bring to a low boil.

Remove flesh from bone and add to pot.  Add Onion, scallion , and mushroom.  Simmer for 10 minutes.  Sprinkle the last of the paprika over the top and serve.

 

 

Back To Top


 Current time is 01:37 am

The Warren > Reviews > Recipes > Cream of Asparakeet
Top



UltraBB 1.172 Copyright © 2007-2011 Data 1 Systems
Page processed in 0.0735 seconds (21% database + 79% PHP). 27 queries executed.