Fare or Stuffing

Ingredients

• Two bunches of spinach
• Whole chicken but only white meat
• One calf's brain
• Eight Eggs
• Half a cup of olive oil
• One tablespoon of water
• Six tablespoons of salt
• Six tablespoons of pepper
• Two cups of flour
• Half a cup of parmesan cheese
• Daube gravy

Directions

1. Boil and clean the calf's brain and set aside.
2.  Roast or boil whole chicken to preferred method. Pull all the white meat pieces off (breast and wings).
3. Chop white meat and place into mixing bowl.
4. Boil the spinach and chop finely and add to mixing bowl.
5. Add calf's brain.
6. Add 6 raw eggs, salt, pepper, and olive oil and mix very well.
7.  In a separate bowl add 2 eggs, water, and flour and mix .
8. Take this and roll it out thinly.
9.  Place the contents of the other bowl on top.
10. Fold in half twice and cut into smalls squares.
11. Fold in half twice and cut into smalls squares.
12. Placed the boiled pieces into a deep dish and sprinkle parmesan cheese on top. Add daube gravy and another layer of the other square. Continue this process until complete. Serve hot.
    

    — Christian Woman's Exchange

Source — Creole Cookery Book
Prepared by Nathan Compton
Louisiana Anthology
March 25, 2022