| Ingredients | for 10 servings | for 100 servings |
|---|---|---|
| Poultry | 2 kg | 20 kg |
| Pork fillet | 0,500 kg | 4 kg |
| Veal fillet | 0,500 kg | 4 kg |
| Fresh lard | 0,250 kg | 2 kg |
| Ham | 0,125 kg | 1 kg |
| Eggs | 0,150 kg.- 3 eggs | 1,250 kg.- 25 eggs |
| Brandy | 0,050 litre | 0,400 litre |
| Nutmeg | 0,010 kg | 0,100 kg |
| Pistachio | 0,050 kg | 0,400 kg |
| Aspic | 1 kg | 10 kg |
| Salt | 0,050 kg | 0,300 kg |
Remove the feathers and the pinfeathers of the bird without scalding it or plunging it into hot water. Then run a flame over the bird to burn the lumps and any of the remaining pinfeathers.
Cut the bird open on the back, from head to the rump (tailbone), and take it out of the skin. First remove the breast from the bone, cut it into thicker slices and reunite them in a row as long as the hen`s body.
Wrap each piece of meat in lard cut into thin slices and put them aside. Remove all the meat from the bone and put it into cold water.
Add the pork and the veal fillet, cut into small pieces; change the water every 30 minutes in order to remove all the blood. As we change the water, the meat will turn white.
Take it out of the water and drain it in a colander. Pass it through a meat grinder with a fine sieve so as to obtain a smooth paste.
Cut the boiled ham into small cubes.
After thoroughly mixing the meat paste, add the diced ham, the egg whites, the brandy, the grated nutmeg, the salt and the pistachio, then mix again.
Lay the hen skin on the table, cover with 1/2 of the meat mix, put into the middle the breast wrapped in lard and cover with the remaining meat mix.
Wrap the skin over the stuffing and sew it with a needle from head to tail.
Lay the bird on a kitchen towel and tie the ends with strings. It is recommended that the towel is first oiled and sprinkled with flour.
Put the bird into a pot in which the bird bones have been boiling and boil it for about 90 minutes (30 minutes per kg).
When the bird is cooked, take it out of the pot, leave it to cool and then fasten the towel, which became loose while cooking; put the bird into a mould, after fastening it again, and place it under a weight.
Leave it for about 12 hours in a cold place. Remove the towel, cut a few slices from one end and place them near the bird, on a platter; wrap the rest in foil.
Garnish with minced aspic.