Home · Recipes · Historical Cookbook · Dumplings and Stuffings

Poultry Farce

4 servings

Ingredients

• 125 g chicken or capon breast
• 50 g veal sweetbread
• 50 g butter
• 50 g breadcrumbs
• 1 pcs egg
• salt (a little)
• 1 pcs shallot
• parsley (a little)
• mushrooms (as desired)

Instructions

1. Chop the breast meat of chickens or capons and press through a sieve.
2. To 125 g of meat, add 50 g finely chopped veal sweetbread, 50 g butter, and 50 g soaked breadcrumbs stirred over heat, plus 1 egg, salt, a chopped shallot, a little parsley, and mushrooms to taste.
3. Mix everything well together.

Modernized from a treasured 19th-century German cookbook.