Food of the Fifties with Ruth Chier Rosen

Chicken Breasts Amandine

This recipe is from Having a Ball: Party Menus & Recipes for Every Occasion, originally published in 1959. This cookbook was so fun to publish; it really summarizes my life as a busy career woman who still wanted to be a domestic diva under all occasions and circumstances. Having a Ball's menus—a feature in many of my books, which allowed the home chef to approach a whole event at one fell swoop—included menus for After the Theatre, a 21+ Birthday Menu, and even one for a Midnight Poker Party! This shared recipe falls under my Engagements, Showers, and Weddings menus.
• 12 small double chicken breasts, boned
• Salt and Pepper
• Paprika
• 1 C ground almonds
• 1/2 lb. butter
• Tarragon

[caption id="attachment_147" align="alignright" width="217"]Having A Ball Published 1959[/caption]

Wipe breasts. Place skin side down, season and dot with butter and ground almonds. Roll and secure with toothpick. Season outside in same way. Broil under low flame, basting frequently with butter for 3/4 - 1 hour until cooked inside and crisp on outside. Serve with butter and almond mixture from pan.

Written by fiftiesfood88 — March 10, 2012

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Ruth Chier Rosen’s cookbooks are the go-to source for almost any recipe you desire—from the simplest cocktail to the most sophisticated soufflé. With decades of culinary experience packed into 30+ cookbooks under the Handy Aid Cookbooks Press, Ruth specializes in creating simple but delicious and dazzling dishes and drinks. Her books are great for the beginning cook or the seasoned chef.


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