4 ounces lean pork
4 ounces lean veal
3 ounces pork
1 tablespoon Brandy
1 teaspoon salt
teaspoon spice blend
4 ounces cooked ham
4 ounces cooked giblets
ounce diced truffles
2 ounces pistachio nuts
Make a cut along
back of chicken. Remove the skin and flesh over the back. Continue towards the
breast, carefully cutting away the meat attached to the breast bone. Remove
carcass. Bone the thighs. Debone the wings at the first joint.
chicken tenderloins with veal, pork, pork fat. Grind twice through the fine
blade of a meat grinder. Add brandy, eggs, and seasonings, and diced garnishes.
Prepare a chicken stock with bones.
Place boned chicken, skin
side down on cheese cloth. Spread forcemeat over chicken.
Wrap cheese cloth
Tie both ends and middle of roll. Simmer in chicken stock
for 1 1/2 hours. Refrigerate 24 hours. Slice into 1/2-inch slices. Serve on
cold plates with salad.