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Chicken or Salmon Wellington Recipe

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This recipe for Chicken or Salmon Wellington, by , is from Our Families Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Monday, August 4, 2008



6 boneless breasts or 6 5 oz salmon pieces
6 oz long grain wild rice mix
cup grated orange peel (fresh)
1 eggs separated
2 sheets (8oz ea) puff pastry
1 tablespoon water

1 jar (10 oz) red currant jelly
1 tb mustard
3 tb port wine
cup lemon juice


Cook rice according to package. Stir orange peels. Beet 2 eggs whites until stiff. Fold in rice. Set aside

Fold out each pastry sheet. Divide in half. Place chicken or fish on each sheet and season with salt and pepper. Spoon cup rice on top. Roll or fold up.

Place seam side down on jelly roll pan or cookie sheet. Beat 2 egg yolks and water. Brush on dough. Bake 50 min.

Sauce directions:
Heat currant jelly, mustard, wine and lemon juice. Serve sauce warm.




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