Martin’s Specialty

Name: Martin’s Specialty
Ingredients: ½ tablespoon onion (finely chopped); 2 tablespoons butter; 1 cup chopped cooked chicken or veal; 1 cup soft bread crumbs; Stock; 1 egg yolk; Salt and pepper; Lettuce

Ingredients

½ tablespoon onion (finely chopped)
2 tablespoons butter
1 cup chopped cooked chicken or veal
1 cup soft bread crumbs
Stock
1 egg yolk
Salt and pepper
Lettuce

Steps

Cook onion in butter three minutes. Add meat and bread crumbs, moisten with stock, and add egg yolk and seasonings. Wrap in lettuce leaves, allowing two tablespoons mixture to each portion. Tie in cheese-cloth and steam. Remove to serving dish and pour around Tomato Sauce.

More recipes with onion, butter, chicken, breadcrumbs, broth or stock, eggs or lettuce

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.