Evening Republican, Volume 19, Number 270, Rensselaer, Jasper County, 13 November 1915 — Chicken Truffles. [ARTICLE]

Chicken Truffles.

Chop the raw meat of a four-pound chicken very fine; add four well-beaten eggs, one at a time, with one-third of a pint of thick cream and salt and pepper to taste. Cook in buttered timbale molds, garnished with truffles, and set in a pan of hot water in a slow pven. Cover with buttered paper. Bake half an hour. Serve with this sauce: Two tablespoonfuls each of butter and flour, a cupful of chicken stock or milk, turned onto the broken yolks of three eggs. ,■