Chicken with Truffles

Ingredients

• one fat young fowl
• the white meat of two more chickens
• two ounces of butter
• about a third as much bread panada as there is meat
• a slight seasoning of herbs, salt and white pepper
• two raw eggs
• a small can of truffles

Method

1. 1

   Bone one fat young fowl and mince the white meat of two more for stuffing.

2. 2

   Put the minced chicken in a saucepan with butter and bread panada, add seasoning and raw eggs, and stir over the fire until cooked to a smooth paste.

3. 3

   Stuff the boned chicken with the mixture, sew up, and boil for two hours.

4. 4

   When cold, brush with melted butter, decorate with truffles, and serve cold.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 285. The excerpt below is the record exactly as published.

Chicken wtfi Truffles. Cut thin slices of the finest and whitest bread of close grain and newly baked and remove the crust. Spread with potted ham or tongue, roll them up and tie them around with narrow satin ribbon, making a neat true-lover's knot on each. Fold napkins fan-shaped for two dishes and pile up the rolled sandwiches in pyramidal form. Bone one fat young fowl and take the white meat of two more and mince it fine j for stuffing. Put the minced chicken in a saucepan with the two ounces of but- ter, and about a third as much bread panada as there is meat ; add a slight sea- soning of herbs, salt and white pepper and two raw eggs and stir the whole over the fire until it is cooked to a smooth paste; then put in a small can of truffles

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