Truffled Stuffing for Fowls

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923

Source: A Handbook of Cookery for a Small House
Status: success · extracted 14 days ago
Not a recipe: No

Ingredients (10)

soft part of half a loaf of bread ↝ Bread, vegetable [Yeast breads]
eight small sprigs of parsley (not the stalk) ↝ Parsley, raw [Not included in a food category]
the yolk of one egg ↝ Egg, yolk only, raw [Eggs and omelets]
the livers of the fowls ↝ Goose, liver, raw [Poultry Products]
one rasher of bacon not too fat ↝ Beef, bacon, cooked [Bacon]
pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt ↝ Salt, table, iodized [Spices and Herbs]
one round of Spanish onion ↝ Onions, raw [Vegetables and Vegetable Products]
a piece of butter the size of a walnut ↝ Butter, stick, unsalted [Dairy and Egg Products]
one small bottle of truffles

Instructions (9)

Rub the bread very fine on a cheese-grater.
Chop onion and parsley very small.
Fry the liver, bacon, and onion very lightly.
Chop them very small.
Turn them onto the board to mix thoroughly with crumbs.
Add the chopped truffles and a piece of butter.
Break the yolk of the egg into it.
Stir the mixture well.
The stuffing will be ready to put into the fowl.

Original Text

Truffled Stuffing for Fowls

For two fowls take the soft part of half a loaf of bread, eight small sprigs of parsley (not the stalk), the yolk of one egg, the livers of the fowls, one rasher of bacon not too fat, pepper and salt, one round of Spanish onion, a piece of butter the size of a walnut, and one small bottle of truffles. Rub the bread very fine on a cheese-grater and chop onion and parsley very small. Fry the liver, bacon, and onion very lightly, chop them very small and turn on to the board to mix thoroughly with crumbs. Add the chopped truffles and a piece of butter, break the yolk of the egg into it and stir the mixture well when the stuffing will be ready to put into the fowl.

Notes

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