Ballotine of Chicken à la Russe from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take the legs from a chicken, keeping the skin on them. Remove the bones from the legs and season with a little pepper and salt. Make a farce as below and fill up the legs with this preparation, us...
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Ingredients
- vegetables
- brown sauce
- tomatoes
- spinach
- bacon
- fresh pork
- lean veal
- rabbit
- ham
- tongue
- mushrooms
- truffle
- cayenne pepper
- salt
- chicken livers
- raw yolks of eggs
- pepper
- chicken
- fat bacon
- butter
- buttered paper
- herbs
- celery
- carrot
- onion
- potato
- stock
- peppercorns
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