Preparation info

    • Difficulty

      Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

This is a stuffing of which the natives of the south-west of France are so fond that they sometimes serve it as a separate dish, cooked in a cloth like a galantine. It is generally used for stuffing a cabbage (to be braised) or a fowl (to be boiled in a garbure or in a cabbage soup, to which, by the way, it gives a fine flavour), and is prepared in the following manner: Soak in milk two slices of stale bread without the crust and mash them well; add a slice of raw ham, a slice of cold veal, one onion, a few shallots, a little garlic, a mixture of parsley, thyme and sage—all this finely minced—a good deal of seasoning and mix together well, adding two raw eggs. The addition of a pinch of sugar and of one or two chicken livers adds a great deal to the taste of this admirable farci.