Ball of i ne de Volatile à la Cardinal

Ingredients

• 1 fat chicken or pullet
• 1 terrine of foie gras pate (No. 9 or 8)
• 4 slices of streaky bacon
• 1 lb. cooked ham
• 4 truffles
• 1 glass of white wine
• 1 bouquet garni (Mo. 2)
• a mirepoix (No. 10)
• J lb. of veal forcemeat (No. 402)
• 1 egg
• 1 gill of rich veal broth (or chicken-broth made from chicken bones)
• aromatic seasoning

Method

1. 1

   Bone the chicken, line with bacon, spread with forcemeat mixed with egg yolk, adding truffles and ham.

2. 2

   Cover with remaining forcemeat, fold tightly, and sew up.

3. 3

   Wrap in buttered paper, fry mirepoix, add chicken, bouquet garni, wine, and stock.

4. 4

   Cook in the oven for about 1.5 hours, basting regularly.

5. 5

   Serve sliced or whole with Cardinal sauce.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 286. The excerpt below is the record exactly as published.

Ball of i ne de Volatile d la Cardinal . — 1 fat chicken or pullet, 1 terrine of foie gras pate (No. 9 or 8), 4 slices of streaky bacon, | lb. cooked ham, 4 truffles, 1 glass of white wine, 1 bouquet garni (Mo. 2), a mirepoix (No. 10), J lb. of veal forcemeat (No. 402), ENTREES OF POULTRY, ETC. {HOT DISHES) 845 1 egg, 1 gill of rich veal broth {or chicken-broth made from chicken bones), aromatic seasoning

Cook this with the app: pantry check, scaling, and the assistant.