Chop the white meat of cooked CHICKEN and turkey very fine and mix with 3 chopped truffles and some chopped parsley. Season with the grated peel of 1/2 lemon, a pinch of nutmeg, salt and pepper to taste, and moisten with cream. Make a puff-paste and roll out very thin. Cut into squares and fill with a tablespoonful of the mixture. Press the ends together and fry in deep hot lard until a light brown. Drain and serve very hot with tomato-Sauce.
Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)