Fowl Filling

Ingredients

• Trim the ham, removing all gristle and skin, and chop it finely
• pound it well in a mortar with the tomato puree or sauce
• seasoning with Paprika pepper
• Add the cream by degrees until the mixture is of a nice creamy consistency
• add a few drops of carmine to make the mixture a pretty pink colour

Method

1. 1

   Fill up the hollow in the fowl with this mixture, giving it again the form of the whole bird.

2. 2

   Lay on the breast pieces at each side, separating the slices a little to show some of the white.

3. 3

   Decorate the top with fancy-shaped pieces of cooked carrot, truffle, and white of egg, covering the filling entirely.

4. 4

   Brush over with meat or aspic jelly in a slightly liquid condition, and serve with chopped jelly round.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 450. The excerpt below is the record exactly as published.

Trim the ham, removing all gristle and skin, and chop it finely or put it through the mincing machine. Then pound it well in a mortar with the tomato puree or sauce, seasoning with Paprika pepper. Add the cream by degrees until the mixture is of a nice creamy consistency, but not too soft. If necessary, add a few drops of carmine to make the mixture a pretty pink colour

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