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Vintage Recipe Box 350 comes to us from Atlanta, Georgia.
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- 2 young broilers (1½-2 lb. ea.)
- 1 cup shelled almonds
- 2 oz. butter
- 2 tablespoons brandy
- 4 ripe tomatoes
- 1 teaspoon tomato paste
- 2 tablespoons flour
- 1 cup consomme
- ½ cup dry wine
- 3/4 cup rich cream
Cut broiler, season with salt and pepper, blanch 1 cup almonds, crush 1/4 of them, and shred the rest. Melt butter, brown chicken in it slowly, pour brandy over it, when lt. dies out, remove and keep warm.
Add to skillet, 4 ripe tomatoes, peeled seeded and chopped and cook until pulpy. Remove skillet from fire, add tomato paste, 2 tablespoons flour, salt and pepper, stir then return to fire. Add consomme and wine, stir until boils and add cream and __ mix well, put chicken back in skillet and cook until tender, about 35 minutes. Place in shallow baking dish, pour sauce over add bal of almonds, (½ c. shredded) dot with butter, broiler until almonds golden, and serve.