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Conference turris::cooks

Title:	How to Make them Goodies
Notice:	Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:	FUTURE::DDESMAISONSec.com::winalski

Created:	Tue Feb 18 1986
Last Modified:	Thu Jun 05 1997
Last Successful Update:	Fri Jun 06 1997
Number of topics:	4127
Total number of notes:	31160

3465.0. "Heldzlech" by TAVIS::JUAN () Wed Feb 19 1992 06:06

    My mother and grandmother used to prepare "Heldzlech": the skin
    covering the neck of the chicken, filled with a very dry filling
    (Flour and fried onion?), sewn and boiled.

    Does someone any have such a recipe?

    Juan-Carlos

T.R Title User Personal
Name Date Lines

3465.1 grandmother food at its finest CADSYS::HECTOR::RICHARDSON Thu Feb 20 1992 09:12 21

T.R	Title	User	Personal Name	Date	Lines
3465.1	grandmother food at its finest	CADSYS::HECTOR::RICHARDSON		`Thu Feb 20 1992 09:12`	21
	I would call this stuff "helzel" - the sort of thing that our grandmothers would cook. You can boil it or roast it in the pan with the bird. The same filling works for derma (kishka) too. Carefully remove the neck skin of a goose or two or three chickens. Sew together one end and stuff, then sew together the other end. Boil or roast with the bird. Cut into slices to serve. Filling: 1 1/2 c sifted flour (or matzoh meal) 4 T grated onion 1/2 c rendered goose or chicken fat (or substitute) 1 1/2 t salt 1/4 t pepper 1 t paprika I would rather have kishka, actually, myself. All of these things fall into the same category as making your own strudel dough - I like to cook, but some kinds of cooking are too much work! /Charlotte

    I would call this stuff "helzel" - the sort of thing that our
    grandmothers would cook.  You can boil it or roast it in the pan with
    the bird.  The same filling works for derma (kishka) too.
    
    Carefully remove the neck skin of a goose or two or three chickens. 
    Sew together one end and stuff, then sew together the other end.  Boil
    or roast with the bird.  Cut into slices to serve.
    
    Filling:
    1 1/2 c sifted flour (or matzoh meal)
    4 T grated onion
    1/2 c rendered goose or chicken fat (or substitute)
    1 1/2 t salt
    1/4 t pepper
    1 t paprika
    
    I would rather have kishka, actually, myself.  All of these things fall
    into the same category as making your own strudel dough - I like to
    cook, but some kinds of cooking are too much work!
    
    /Charlotte