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Gefilte Chicken II (M, TNT)
Source: Empire Kosher "From Our Family to Yours," 60th anniversary cookbook.
Yield: 12 (I'm guessing, since a 24 oz. jar of gefilte fish has 6 pieces in it)

3 pounds chicken cutlet
5 large Bermuda onions
2 eggs
1/2 cup farina
salt and pepper to taste
sugar to taste

Grind chicken, 2 onions, and piece of matzo (to clear the grinder). Dice remaining 3 onions.

Place in a large kettle, and add the salt pepper and sugar. Bring to a boil and simmer for 5 minutes.

With a large soup spoon, make balls from the chicken mixture and place into water, in one layer. Do not crowd! Let them cook until they turn a whitish color. Move to the side of the kettle, and place more balls onto the onions. Continue until all the mixture has been cooked.

Remove the balls to a container that can be covered after it cools down. Strain the broth, reserving the liquid. Grind the onions and add to the liquid. Refrigerate until everything is chilled.

Serve the balls covered with the sauce or the sauce in a gravy boat so that each person can take as much as desired.

Poster's Notes:
Empire printed this under a banner of 1949, with the caveat that "kosher fish is sometimes difficult to get here." They credit the recipe to Sheila Deutsch, of Brooklyn.

Maxine adds a health note: To avoid problems with tasting the raw mixture, add a small amount of salt, pepper, and sugar, and make a small ball, cook it, and taste that, then adjust the seasonings.)

Posted by Maxine in RI

Nutritional Info Per Serving: N/A