Kentucky receipt book

Breast of 1 boiled chicken, 1 small can of truffles, yolks of 4 raw eggs, ^ pint vinegar. Put chicken through grinder with truffles, make a cooked dressing with eggs and vinegar. Form meat into a flat cake; after mixing with this dressing add pepper and salt if needed. Pour some jelly into a mold rinsed in cold water. When it stiffens place in pressed chicken, garnish side with truffles cut in dice. When stiff enough add rest of jelly carefully and set on ice to stiffen. Pressed chicken may be put in individual molds if preferred. Serve on a flat platter; garnish with branches of parsley. To Mold the Jelly. Have the mold very cold and pour in it about half of the jelly ; after that congeals lay on top of it some slices of cooked sweetbreads, champignons and truffles, then add rest of jelly. When ready to serve turn out on a flat dish. Creme de Volaille. One and one-half pounds of raw breast of chicken, ^^ pound fresh fat pork, 1/4 pound of lean pork. Run this meat through the grinder. Parsley, nutmeg, onion, salt and pepper to taste, ^ pound of butter, %^ pound of bread crumbs made into a panada, using a little water or stock. After it is finished cream this and the butter together, add 4 yolks well mixed in meat, then all the seasoning. If too thick add 1 teacup of cream. Grease and flour the mold, then put in the mixture and steam V^ hours. Serve hot with champignon sauce. Sauce. One quart of cream, put on in double boiler; have 2 cans of champignons, 1 small box of truffles cooked in their liquor and chopped, then add them to the cream. One large kitchen spoon of butter well blended with a little flour, a little nutmeg and 1 gill of sherry wine. Cook tolerably thick. Serve hot. Boudins. One pound of raw chicken breast, ^ pound of fresh or pickled pork, put through the grinder 3 times, ^ pound of butter, % can of champignons, 3 eggs, onion, parsley, cayenne pepper and salt. To the meat add eggs, beating in one at a time, then butter, pepper, salt, a dash of onion, chopped parsley and beat very hard. Add to this % can of chopped champignons and their liquor; stir well, then put mixture in cups and surround with water. Steam 3 hours. Sauce for Boudins. One quart of rich milk, 1 teacup of butter blended with 1 tablespoon of flour; boil until it thickens, season with salt and pepper, then add ^o can of champignons chopped fine; pour sauce on boudins when serving. Boudins. One pound of raw turkey or chicken breast, ^ pound of pickled pork, % teaspoon of onion chopped fine, 2 teaspoons of chopped parsley. Run all this through the grinder until a smooth pulp. Cream %, pound butter, add to mixture, then break in 3 eggs, 1 at a time; beat until it is thoroughly mixed. Pour water from truffles into this. Line the molds with mixture, leaving small hole for the following: Take % can champignons and rest of truffles in the box. Stew in some of their liquor. Pour some into the hole, over which put a covering of the mixture. Before serving stew the rest of champignons in 1 quart of cream and pour over the boudins; add salt, pepper and a pinch of cayenne pepper. They should be steamed 3 hours in molds. Rissoles. One-fourth pound of chicken breast, ^ pound sweetbreads, ^ pound butter, 1 pint of cream, 1 teaspoon parsley, yolks of 2 hardboiled eggs, nutmeg, salt and cayenne pepper. Chop chicken, sweetbreads and parsley fine; add butter, cream and eggs, then seasoning. Put in a saucepan, stir until it boils. Set in refrigerator to cool. Put this mixture in a rich puff paste and brown in a moderate oven. Sweetbreads Larded and Baked.