Text 21135, 61 rader
Skriven 2012-02-10 15:38:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av ELEANOR CREIGHTON
Ärende: air 202
===============
 EC> First Air has flown to Alert as well because they were there when I
 EC> was there in the early 90's.  
 ML> I have checked out flying to Resolute, but Longyearbyen is 4 degrees
 ML> farther north and perhaps somewhat more temperate, also possible

Alert might not be such a great place for a civilian to
visit, though. Was there a hotel there? Longyearbyen claims
to have the northernmost hotel.

 EC> Title: Shortcut Chicken Cordon Blue

Too shortcut for my taste, though the good thing is that
the chicken is not overcooked. Part of the beauty of the
classic dish is the ham and cheese filling oozing out when
the meat is cut. As with Kiev, only not as much so:

Vivian Vance's Chicken Kiev
cat: celebrity, main

Breasts of 4 young chickens
1/4 lb bar of butter, cut into 8 slabs
4 ts garlic powder
4 ts onion powder
Salt
Pepper
Tarragon
Flour for dredging
1 egg
1 Tb sour cream
2 c (or less) finely ground bread or cornflake crumbs
Vegetable oil for deep-frying
Sour cream for garnishing
Parsley or chive for garnishing

Plan to prepare this dish several hours ahead of time, as
it should be thoroughly chilled before cooking.

Have butcher bone and skin the chicken breasts, halve them,
and pound each one into a thin slice (8).

Lay the butter slabs flat and separate on a piece of
freezer paper, cover with another paper, and freeze.
When butter is frozen, put one slab in the middle of
each of the breast slices. Sprinkle with 1/2 ts garlic
power, 1/2 ts onion powder, salt, pepper, and tarragon.

Roll each breast up tightly, tucking in the ends so that
the butter is completely covered. Use toothpicks if
necessary to secure ends. Dredge each roll in flour.
Mix sour cream with egg and beat well. Dip roll in this
mixture, then coat heavily with bread or cornflake
crumbs. Wrap rolls individually in freezer paper and
place in freezer until thoroughly chilled. Heat fat in
deep skillet to 370F, and fry the rolls until golden,
turning only once. Drain on paper towel and serve hot,
with dab of sour cream and sprinkles of parsley or chives.

Adapted from Virginia Graham, The Tonight or Never Cookbook
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