Stuffed Chicken Legs

Ingredients

• Breast of one chicken
• 1 cup of cream
• Whites of 2 eggs
• 3 tablespoons butter
• 1 tablespoon onion
• 3 tablespoons flour
• 1 tablespoon fresh mushrooms
• J teaspoon salt
• Little pepper
• 1 tablespoon sherry wine
• 1 small truffle

Method

1. 1

   Melt butter, add chopped onion, mushrooms, and truffle, broil a few minutes.

2. 2

   Remove onions, mushrooms, and truffle.

3. 3

   Add flour, and when thoroughly blended add cream, salt, and pepper, cook until thick; then add the sherry wine.

4. 4

   Add the onions, mushrooms, and truffle and the breast of a raw chicken, which has been ground and thoroughly mixed with the whites of two eggs; add to the other mixture.

5. 5

   Spread out on a dish to cool.

6. 6

   Remove bone from leg of the chicken (raw); fill with the mixture, sew up and broil in butter.

7. 7

   Serve hot or cold.

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 18. The excerpt below is the record exactly as published.

STUFFED CHICKEN LEGS. Breast of one chicken. 1 cup of cream. Whites of 2 eggs. 3 tablespoons butter. 1 tablespoon onion. 3 tablespoons flour. 1 tablespoon fresh mushrooms. J teaspoon salt. 1 small truffle. Little pepper. 1 tablespoon sherry wine

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