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Chicken Stuffing
Take the heart, liver and gizzard of a fowl, chop fine, season to taste and mix with boiled rice worked up with a little butter. Stuff the chicken with this.
Three thousand recipes from the maitre d'hotel of the Waldorf — the hotel kitchen that taught Gilded Age America how to dine, from beef tea to watermelon with champagne.
Home › The Waldorf Kitchen › Chicken Stuffing
Take the heart, liver and gizzard of a fowl, chop fine, season to taste and mix with boiled rice worked up with a little butter. Stuff the chicken with this.