Boned Stuffed Chicken in Aspic a la Europeenne

Ingredients

• Singe chicken and get all the fluff and feathers off
• three-quarters pound veal
• half pound sausage meat
• whites of two eggs
• milk
• cream
• pepper
• salt
• pepper, salt, and vegetables

Method

1. 1

   Bone the chicken carefully and stuff with veal mousse.

2. 2

   Prepare stuffing by mixing veal, sausage meat, egg whites, milk, cream, pepper, and salt.

3. 3

   Shape and tie in a napkin, boil for 45 minutes to 1 hour.

4. 4

   Cool and glaze with aspic.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 302. The excerpt below is the record exactly as published.

Boned Stuffed Chicken in Aspic a la Europeenne Poulet desosse et farci, en Aspic, a la Europeenne Singe chicken and get all the fluff and feathers off. Split in the back; remove the inside; wash, draw, and dry well. Beginning from the back, remove the bone — carefully, so as not to tear the skin. Stuff with veal mousse. Stuffing. To three-quarters pound veal take half pound sausage meat, let go through the machine six times with the whites of two eggs, then through a fine sieve. Stir on ice, adding half milk and cream, pepper and salt, then little more cream and milk; try in hot water, add milk and cream until suitable. Put on a napkin, shape, roll, and tie in napkin; boil for forty-five minutes to one hour (according to the size) with pepper, salt, and vege¬ tables

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