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In a large bowl combine the following:

  • 2 lbs Ground Chicken
  • 2 cups Chopped white Mushrooms
  • 2 lbs Chopped Onions
  • 2 cups Raisins
  • 3 tsp Salt
  • 3 tsp Fresh Cracked Pepper

Fry the mixture in a fry pan till white on both sides. Chop up with the spatula and simmer with

  • 2 cups white wine

for fifteen to twenty minutes till all pink areas turn white. Remove from the frypan draining the grease and combine in a large bowl with:

  • 6 oz Mustard (Country Dijon and Guldens)
  • 4 Large eggs
  • 1 oz Chopped Tarragon

Place in pie crust and bake at 350F for 20 to 30 min.

source: John Dillon

recipes/sca/tarragon_chicken_tarts.txt · Last modified: 2017/12/19 19:43 by admin