Reference > Farmer's Cookbook > ENTRÉES > Stuffing for Chicken in Aspic
  Egg Custard for Decorating Spring Mousse  
CONTENTS · BIBLIOGRAPHIC RECORD

Stuffing for Chicken in Aspic

Chop finely breast and meat from second joints of an uncooked chicken, or one pound of uncooked lean veal. Add one-half cup cracker crumbs, hot stock to moisten, salt, pepper, celery salt, cayenne, lemon juice, and one egg slightly beaten. In stuffing boned chicken, stuff body, legs, and wings, being careful that too much stuffing is not used, as an allowance must be made for the swelling of cracker crumbs.


CONTENTS · BIBLIOGRAPHIC RECORD
  Egg Custard for Decorating Spring Mousse  
 
Loading
Click here to shop the Bartleby Bookstore.

Shakespeare · Bible · Strunk · Anatomy · Nonfiction · Quotations · Reference · Fiction · Poetry
© 1993–2014 Bartleby.com · [Top 150] · Subjects · Titles · Authors