Truffles and Chestnut Stuffing for a Pig
From La cuisine creole, 1885
Presented as published in 1885. 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 La cuisine creole (1885) by Lafcadio Hearn, page 17. The excerpt below is the record exactly as published.
TRUFFLES AND CHESTNUT STUFFING FOR A PIG. Many persons like truffles for stuffing for a roast pig ; they should be mixed with fat bacon, livers of veal or fowl, sweet herbs, pepper, sait and butter. Chest- nut stuffing is prepared by roasting sixty chestnuts. Eemove their hulls while hot, and pound them fine, add four ounces of butter, run this through a sieve, and add to it a few green onions, of cîjjyes, sweet basil, LA CUISINE CREOLE. 37 parsley and thyme; grate în a nutmeg, put în pepper and sait, and bînd it, with three eggs
Cook this with the app: pantry check, scaling, and the assistant.