Ballotines of Fowl

Ingredients

• the yolks of two raw eggs
• about a gill of good stock
• l^oz. of butter or marrow fat
• a piece of fat bacon rind
• one onion, sliced
• a sliced carrot
• a blade of celery
• three or four peppercorns
• a sheet of buttered paper

Method

1. 1

   Bone the legs of fowl, season with salt and coralline pepper, and fill with the farce made from minced truffles and eggs.

2. 2

   Sew up the legs, wrap in buttered paper, and fry in a stewpan lined with butter, bacon, onion, carrot, celery, herbs, and peppercorns for 12-15 minutes.

3. 3

   Add stock and braise for about 45 minutes, basting regularly.

4. 4

   Crisp in the oven for 8-10 minutes before serving.

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.

the yolks of two raw eggs, a dust each of coralline pepper and salt, and set aside till wanted. (This is enough farce for two, or perhaps three legs of fowl.) Bone the legs, retaining, however, the skin ; season the inside with a little salt and coralline pepper, and fill them up with the farce given above, sewing each leg up with a needle and thread to keep in the farce and to preserve the shape of the ballotines. Now wrap each up in a sheet of buttered paper, screwing or tieing up the ends pretty tightly. Line a stewpan with l^oz. of butter or marrow fat, a piece of fat bacon rind, one onion, sliced, and stuck with a clove, a sliced carrot, a blade of celery, and a bunch of herbs, with three or four peppercorns, and lay the ballotines < on the top of this ; cover down the pan, and fry its (contents lightly for twelve or fifteen minutes, then aadd about a gill of good stock

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