Ballotines de Volatile

Ingredients

• ½ lb. of lean white meat (chicken, rabbit, or veal)
• 4oz. of good bacon or fresh pork
• 1oz. of ham or tongue
• two or three cooked chicken livers
• two or three cooked mushrooms
• a truffle if at hand
• the yolks of two raw eggs
• a dust each of coralline pepper and salt

Method

1. 1

   Prepare a farce by mincing and pounding the white meat and bacon, then sieve into a basin.

2. 2

   Add ham, chicken livers, mushrooms, and truffle.

3. 3

   Mix with egg yolks and season.

4. 4

   Bone the legs of the fowl, fill with the farce, and sew up.

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 49. The excerpt below is the record exactly as published.

Ballotines de Volatile. — This is a very pretty way of using the legs of a fowl, turkey, &c., when the breast has been used for supreme, &c. Prepare a farce by mincing and pounding together £lb. of lean white meat (chicken, rabbit, or veal) and 4oz. of good bacon or fresh pork, then nib this all through a wire sieve into a basin, and add to it loz. of ham or tongue, two or three cooked chicken livers, two or three cooked mushrooms, and a truffle if at hand, all being fairly finely minced. Mis this with the yolks of two raw eggs, a dust each of coralline pepper and salt

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