Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 pound ham
- 1/2 pound veal
- half cut in slices
- quarter size can
- 3 pints
- one package of gelatine
- pepper
- salt
- nutmeg
Directions
Bone a chicken, stuff it with truffles, mushrooms, slight, 1/4 pound ham, 1/2 pound veal, a little sweet marjoram and thyme, and a very small onion. Take the meat and one-half of the mushrooms and chop them up fine, and the other half cut in slices, and also the truffles must be peeled and cut in slices. Let the truffles be in a quarter size can. Mix all this together, and season with pepper and salt, then stuff it in the chicken. Put it in a bag tied up tightly, and let it boil 2 hours. Now take the carcass and giblets and boil them to make stock of. Make about 3 pints. Skim all the grease off top, take it off the stove, and let it get cold. Take one package of gelatine and put it in soup; after melting it clarify it with the white of an egg. Season with pepper and salt and a little nutmeg. Let it boil ten minutes, strain through a flannel bag, and set aside to cool. Take the chicken, put a heavy press on it, and let it get cold. Take a jelly mould and line it with boiled egg, mushrooms, and truffles, cut into stars and flower shapes; then a layer of jelly, then a layer of sliced chicken, till the mould is full. Set away in ice-box to get cold. Garnish the dish when ready to use with water-cresses or parsley.