Chicken Stuffing
A historical recipe from The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919).
A historical recipe
The Italian Cook Book The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups, by Maria Gentile (1919). Project Gutenberg eBook #24407.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Italy.
Associated with Italy by the book is about Italian cookery (Cooking, Italian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Credit
From The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919). Digitised by Project Gutenberg, eBook #24407 (https://www.gutenberg.org/ebooks/24407). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Ingredients
- 1/4 lb. lean veal
- a tablespoonful of hard soaked bread
- a pinch of grated cheese
- two eggs
Method
- The ingredients are 1/4 lb.
- lean veal or pork or breast of turkey and chicken giblets.
- Cook this meat together with a little hash of onion, parsley, celery, carrot and butter.
- Season with salt pepper and spices, moistening it with broth.
- Take dry from the fire, take off the soft parts of the giblets, add a few dry mushrooms softened in water, a little slice of lean fat ham and chop everything fine.
- Into the sauce that has remained from the cooking throw enough breadcrumbs to make a tablespoonful of hard soaked bread.
- Mix it with the chopped hash, add a pinch of grated cheese and two eggs and fill the chicken with all this, sewing up the opening afterwards.
- The chicken can be boiled or stewed.
- If boiled you will have an excellent bouillon, but pay attention when cutting the chicken to extract the stuffing in one piece in order to slice it.
Plating
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