Stuffed Chicken

Gefülltes Huhn

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Ingredients

  • A young chicken, larding fat
  • 3 or 4 mushrooms
  • 2 tablespoons of boiled green peas, rice
  • 1 yolk of egg, salt and pepper

Method

Cut the larding fat into small strips, just over ½ an inch long, and lard closely the breast of the chicken with a larding needle. Mix in a basin the rice, the cooked peas, an inch long, and lard closely the breast of the chicken with a little stock or melted butter, season with salt and pepper and bind with the yolk of 1 or 2 eggs. Stuff the chicken with this mixture and roast, basting frequently. Serve with tomato sauce and boiled cauliflower.