Stuffed Legs of Chicken a la Jardiniere
From The Swedish, French, American cook book, 1918
Serves 4
Entree for dinner or luncheon.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 273. The excerpt below is the record exactly as published.
Stuffed Legs of Chicken a la Jardiniere Cuisses de Poulet farcies a la Jardiniere When the breast of a chicken has been used and if chicken legs are at hand, this will make a beautiful entree for the coming meal. Take the small chicken legs, remove the skin and the heavy part of the bone, leaving the bone about one and a half inches long at the pointed end of the cutlet; make a slash in the chicken leg on the top then stuff with the chicken mousse, showing the mousse on top with the meat of the chicken leg all around ; sprinkle some truffle on top of the mousse; put on a buttered pan and cook in oven with some sherry, pepper, and salt
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Cook this with the app: pantry check, scaling, and the assistant.