White Stuffing for Stewed Chicken

Ingredients

• 1 Stewed Chicken
• Milk
• Celery
• 1/8 tsp of Laurel
• 1/8 tsp of Basil
• Coriander Seeds
•  4 Ounces Breadcrumbs
• Salt
• Pepper
• 12 Almonds
• 1/16 tsp of Nutmeg
• 5 Hard-Boiled Eggs
• Sliced Ham
• White Sauce or Gravy

Directions

1. Boil 1 quart of milk with 2 sticks of celery, 1/8 tsp of laurel, 1/8 tsp of basil, and a small amount of coriander seeds until reduced to one-half.
2. Prepare 5 hard-boiled eggs.
3. Strain and add 2 ounces of breadcrumbs
4. Place on the heated stovetop until the milk has absorbed the bread.
5. Remove it from the stovetop.
6. Add 2 more ounces of breadcrumbs.
7. Add salt and pepper to taste.
8. Separately, prepare 12 blanched and powdered almonds to a paste.
9. Add the almonds to the mixture.
10. Add 1/16 tsp of nutmeg
11. Add yolks of the 5 hard-boiled eggs.
12. Mix well and smooth until the consistency is uniform.
13. Stuff the chicken and sew it up.
14. Cove with sliced ham.
15. Stew in milk until tender.
16. Serve with white sauce or gravy.

.Source —The Unrivalled Cook-Book
Prepared by Matthew Delacerda
Louisiana Anthology
December 19, 2023