Stuffing for Chicken

Ingredients

• g lean milk-fed veal
• small piece veal udder
• chicken giblets
• shallot or onion
• parsley, celery, carrot
• butter
• salt, pepper, spices
• broth
• dried mushrooms
• thin slice prosciutto
• bread crumb
• good pinch Parmesan
• eggs

Instructions

1. Cook the veal, udder, and chicken giblets with a small battuto of shallot/onion, parsley, celery, carrot, and butter, seasoned and moistened with broth.
2. Lift the meat out dry, trim the gizzard, add softened dried mushrooms and fat-and-lean prosciutto, and chop everything very fine.
3. Make a tablespoon of thick bread pappa in the pan juices and mix it into the mince with Parmesan and two eggs.
4. Fill the chicken, sew it up, and cook it boiled or braised; if boiled, extract the stuffing whole to slice. (See also No. 539 for a roast-chicken stuffing.)