Tamales from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Boil a young chicken until the meat can be picked off the bones. Then chop up very fine. Mince the onion, clove of garlic, thyme, bay leaf and parsley, very fine. Put the onion and butter into a sa...
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Ingredients
- A Tender Young Chicken
- A Cupful of Boiled Irish Potatoes
- A Large Onion
- A Clove of Garlic
- 2 Sprigs of Parsley
- A Bay Leaf
- A Sprig of Thyme
- A Spoonful of Butter
- A Cupful of Cracker Crumbs
- Salt and Chili Pepper to Taste
- A Good Dash of Cayenne
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