Omelet wrote:
> Joseph Littleshoes wrote:
>
>>Various ground nut pastes work will and on occasions when im trying to
>>impress i will use a very nice local chicken sausage, tart apples and
>>some calvados to make a sauce with. Apple stuffed chicken balls with a
>>brandy sauce. One time i served them beside an asparagus pie at a
>>buffet and one person who partook was so very impressed they now make
>>the asparagus pie and serve it with a stuffed chicken ball on top of
>>each slice.
>>--
>>JL
>
>
> Ok, that actually sounds interesting. I may try one of these next time I
> get ambitious with meatballs. :-)
>
> I'm going to store this to disk to remind me.

Chicken calvados is a classic of French cooking, a good brandy can be a
very nice addition to meats.

Serving chicken/apple meat balls next to the asparagus pie was just
chance, but they make a nice combo.

By the time i had finished cooking the buffet table was set up and i
could only make a quick approval of it before i made a mad dash to
shower and change.
--
JL