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The journey began in the 1910s with a dish known as Ballotine chicken. This fancy dish involved meticulously deboning the chicken and preparing a stuffing made from sautéed mushrooms, garlic, green onions, and rice colored with smoked turmeric. Roasted until golden brown, the presentation was exquisite and accompanied by a simple gravy.
As the taste testers dived in, they were blown away by the meal’s flavors, with a particular note on the moistness of the chicken and the delicious gravy. The intricate preparation was acknowledged, but the effort was deemed worth it, earning the dish a high rating.