- The heart, liver and gizzard
- 1 roll
- 1 tbsp. of butter
- 2 eggs
- 1 tsp. of finely chopped parsley
- Salt
- 1 pinch of pepper
- 1 pinch of nutmeg
- ½ tbsp. of lemon juice
Preparation: The chickens are dressed, washed, dried and salted inside and outside. The stuffing made of finely chopped heart, liver, gizzard, from which the tough membrane has been removed, soaked roll, salt, pepper, parsley, nutmeg, butter, eggs and lemon juice, well mixed, is put into the chickens, the slices of bacon tied across the breast, the chickens sewed up and roasted exactly like [No. 1].
Remarks: The stuffing may be made richer with ½ cup of chopped champignons and 3 truffles chopped fine.
No. 3—ANOTHER FORM OF STUFFED CHICKEN.
Quantity for 6 Persons.
- 2 young chickens
- ¼ lb. of butter
- 2 slices of bacon
- ½ cup of sweet cream
- ½ pt. of water
- 1 tbsp. of flour
- Salt
The Stuffing.
- 2 tbsps. of butter
- 1 tbsp. of finely sliced onion
- Heart, liver, gizzard chopped fine
- 2 eggs
- Salt
- 1 pinch of pepper
- 1 pinch of nutmeg
- 1 tsp. of finely chopped parsley
- 1 roll soaked and the water pressed out
Preparation: The chickens are prepared as described in No. [1] and [2].
The stuffing is made by heating the butter and stewing the onion slices to a light yellow in it, then add the chopped heart, liver and gizzard and stew 5 minutes. Add the roll and all the other ingredients, stew another few minutes, stir in the eggs, stuff the chickens, sew them up, tie bacon across the breast and fry the same as in No. 1.