2 : 1/ lb Boneless chicken breasts
Flour : Flour and salt
Butter : Butter
1 : cn (3.75-oz) beef consomme
8 : oz Sour cream
Jim : Jim Vorheis
10 : 1/2 oz Consomme
1 : cn Water
8 : oz Bottle clam juice
2 : ts Lemon juice
1/2 : c Whipping cream
1/2 : ts Salt
2 : lb Crawfish, live
3 : qt Water
3 : ts Salt
9 : c Water
1 : md Onion, coarsely chopped
1 : md Leek, white parts,
-- : -- coarsely chopped
1 : md Carrot, coarsely chopped
1/2 : ts Thyme
2 : Bay leaves
Salt : Salt (to taste)
Pepper : Pepper (to taste)
Truffles, : Truffles, coarsely chopped
0: Measure warm, not hot, water into bowl
1: Sprinkle dry yeast over water; stir until dissolved
2: Add sugar, salt, and 3 cups flour
3: Stir to mix; then beat until smooth
4: Stir in 3 cups more flour
5: Turn dough out onto lighlty floured board
6: Knead until smooth and elastic, about 10 minutes
7: Place in greased bowl, and brush the top with soft shortening
8: Cover
9: Let rise in warm place, free from draft, until doubled in bulk, about 1 hour
10: Punch dough down and turn out onto lightly floured board
11: Divide dough in half
12: Form each half into a roll about 10 inches long
13: Cover and let rest 5 minutes
14: Cut into 10 equal pieces and form into smooth balls
15: Place balls about 3 inches apart on a lightly greased baking sheet
16: With scissors, make a cross 1/2 inch deep in the top of each roll by making two snips at right angles to each other
17: Cover and let rise until doubled
18: Bake at 425 degrees for 15 ot 20 minutes
19: Remove from oven
20: Brush rolls with egg white and reutrn to oven for 2 minutes
21: Remove from baking sheet
22: Serve either hot or cold
23: Note: This makes a crusty roll very similar to the long loaves found in France
24: SOURCE: Southern Living Magazine, December, 1972
25: Typed for you by Nancy Coleman
26: