Greme de Volaille

Ingredients

• One and one-half pounds of raw breast of chicken
• ^^ pound fresh fat pork
• 1/4 pound of lean pork
• Parsley
• nutmeg
• onion
• salt
• pepper
• ^ pound of butter
• %^ pound of bread crumbs made into a panada
• If too thick add 1 teacup of cream.

Method

1. 1

   Run this meat through the grinder.

2. 2

   Cream this and the butter together, add 4 yolks well mixed in meat, then all the seasoning.

3. 3

   Grease and flour the mold, then put in the mixture and steam for 1.5 hours.

4. 4

   Serve hot with champignon sauce.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 103. The excerpt below is the record exactly as published.

Greme de Volaille. One and one-half pounds of raw breast of chicken, ^^ pound fresh fat pork, 1/4 pound of lean pork. Run this meat through the grinder. Parsley, nutmeg, onion, salt and pepper to taste, ^ pound of butter, %^ pound of bread crumbs made into a panada, using a little water or stock. After it is finished cream this and the but- ter together, add 4 yolks well mixed in meat, then all the season- ing. If too thick add 1 teacup of cream.

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