6. Newly listed items for your online shopping pleasure. Stop by and check out   
   today's fresh inventory at: TIAS.com - http://www.tias.com/showcase   
   CollectorOnline - http://cgi.tias.com/showcase/?groupKey=7 AntiqueArts -   
   http://cgi.tias.com/showcase/?groupKey=3 Earthling - http://cgi.   
   ias.com/showcase/?groupKey=6   
   ===   
      
   7. A Vintage Recipe   
      
   Be sure to check out our vintage recipe archive online at: http:   
   /www.tias.com/newsletter/topics/A%20Vintage%20Recipe.html Over 1200 wonderful   
   vintage recipes are listed.   
   --   
   Last week, someone requested a recipe for "Chicken en Courte". Carol T from   
   Cullman, AL sent this in.  Thanks (AGAIN!) Carol!   
      
   Chicken en Croute   
      
   2 chicken breasts, boneless and skinless (about 5-6 oz. each) 4 oz. white   
   mushrooms, very finely chopped 1 small bag of spinach   
   1 clove garlic, minced   
   1/3 cup heavy cream   
   2-4 slices Swiss cheese, or Gruyere, thinly sliced 1 sheet puff pastry, store   
   bought   
   4 Tbsp. Olive oil   
   1 egg, beaten   
      
   Season the chicken breasts with salt and pepper. Heat a saute pan, add half   
   the oil and sear the chicken breasts until cooked 3/4's through.  Remove the   
   chicken; add the remaining oil and the mushrooms and the spinach.  Cook for 3   
   minutes then add the garlic.  Lower the heat to medium and cook until the   
   mushrooms have given off most of their liquid and it has evaporated.  Add the   
   cream, season with salt and pepper and cook until the cream thickens and most   
   of the liquid has reduced.  Allow both the chicken and the mushrooms to cool   
   to room temperature.  Cut the puff pastry sheet in half.  On each half layer,   
   in order, the cheese, the mushroom mixture and finally the chicken breast,   
   laying everything lengthwise along the pastry sheet, and leaving as much of a   
   clean border around the pastry as possible.   
      
   Brush the exposed puff pastry with the beaten egg, just to moisten the   
   pastry.  Gently pull the pastry up over the chicken so that the pastry   
   completely encloses the chicken.  DonCÇÖt worry about making it looks pretty,   
   just make sure that it is well sealed and that you didnCÇÖt tear any holes in   
   the pastry.  If you did tear a hole just rip off a bit of the excess and use   
   that to repair it.  Flip the package over so that all your seams are on the   
   bottom and gently smooth out the pastry.   
      
   Don't worry about them looking perfect, once they puff up in the oven many of   
   those small imperfections will disappear.  Place in the fridge for 30 minutes   
   to allow the pastry to set up again.  Meanwhile preheat the oven to 375F.    
   When the pastry has chilled brush the top and sides and the beaten egg and   
   place package on a slightly greased baking tray.  Bake for 20 minutes.  Lower   
   the heat and bake for 20-25 minutes longer or until a thermometer, stuck into   
   the middle of the chicken breast reaches 165F.  Remove from oven and allow to   
   rest for 7-8 minutes before serving.   
      
   *Note - the recipes are submitted by fellow Collectors Newsletter   
   readers and are not checked for accuracy or tested by the TIAS staff. Keep in   
   mind that many of these recipes were created at a time when there were no   
   worries about such things as raw eggs, for example - so modern kitchen safety   
   should prevail.   
   --------------------------   
      
   --- BBBS/Li6 v4.10 Dada-1   
    * Origin: Prism bbs (1:261/38)