1 c Chicken meat; cooked, boned,
- fine ground
3 ts Chutney syrup
1 ts Curry powder
1/4 ts Salt
1/8 ts Pepper
1/2 c Fresh parsley; fine chopped
In a bowl, moisten the chicken with the chutney syrup to
form a paste. Add the curry powder, salt, and pepper.
Form the mixture into small balls, each about the size
of a marble. Roll each ball in finely chopped parsley.
Chill in the refrigerator and serve with toothpicks.
Makes about 4 dozen balls.
NOTE: Grind the chicken using the finest blade of your
grinder.
Recipe by: Joyce Packard
Recipe from: "Recipes from Surf and Sirloin and Texas'
Finest Restaurants" by Anna Bell w/illiams, published 1964
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)
