Stuffing for Poultry Galantine
From Good Things to Eat as Suggested by Rufus, 1911
Serves 5
Add chopped jelly for improvement.
Presented as published in 1911. 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 Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 26. The excerpt below is the record exactly as published.
STUFFING FOR POULTRY GALANTINE— Cut into squares three pounds of cooked flesh of either ducks or fowls; peel and chop two hard boiled eggs and one medium-size onion. Mix all of these together with three breakfast cupfuls of stale breadcrumbs, three well beaten eggs and one-half cupful of poultry fat
Cook this with the app: pantry check, scaling, and the assistant.