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Classic
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page 295
it lengthwise on the paper, and make it even with a spoon. Then roll up the
paper, giving it the appearance of a sausage, closing both the ends; continue
thus with sheet on sheet as long as there is any farce left. Then boil it
slightly in a kettle, turning the papers all the time. Take up carefully and
remove the papers before entirely cold, and cut the farce with a sharp knife in
nice slices. Finally mould them with a moulding iron according to taste.
Moulded fowl farce.
Shape of already prepared fowl farce (see above) a bird with legs and wings;
wrap the latter with buttered paper. Treat the breast as if it was of a real
bird and put it on a buttered paper and then in a kettle containing melted
butter. Cover the fowl with a similar paper and pour boullon over it
immediately. It should be covered and fried slowly for 45 minutes. Eat with its
own sauce mixed with some flour.
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