Chicken Giblet Fricassee - meat

Posted by : Lita Lotzkar

Categories: Passover, Yom tov, Holidays, Poultry, Appetizers
Yield: 16 servings

Giblets & necks from 12 -chickens
12 Onions; medium; diced
8 lb Ground Beef
8 Eggs; slightly beaten
8 Matzos; finely broken
2 2/3 c Cold Water
8 t Salt
1 t Pepper
8 t Paprika
4 cn Tomato Sauce with Mushrooms;
-(10 1/2 oz. each can)

Cut giblets into small pieces and break necks in half. Add 
diced onion and cover with water. Cover & simmer until 
tender (about 1 1/2-2 hours).

Soak broken matzos in cold water and combine with ground 
beef and beaten eggs. Shape ground meat mixture into small 
meatballs and drop into hot giblet mixture.

Add seasonings and tomato and mushroom sauce; cover and cook
gently for at least 1/2 hr.

I have not tried this recipe yet. I am making it for the 
first time this year. This recipe comes from the "Kosher 
Creole Cookbook," by Mildred L. Covert and Sylvia P. Gerson.

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