Wash and skin chicken breasts, and cut meat from bones. Set aside bones, and grind chicken meat and boiled ham through finest blade of meat grinder. Place chicken livers and 1/4 teaspoon salt in 1/4 cup water, and boil for 5 minutes. Drain and chop livers. In bowl, mix 3 eggs, nutmeg, pepper, and 3/4 teaspoon salt.Add chopped livers. Combine this mixture with ground meat.Add 3 tablespoons of the cracker crumbs. Mix well, and place on sheet of waxed paper. Shape into roll about 2 1/2 inches thick and 12 inches long. Sprinkle with cracker crumbs, dip in lightly beaten eggs, and cover again with crumbs. Spread out on table a white cloth long enough to cover roll, and sprinkle with additional cracker crumbs. Place roll on this cloth, and wrap.Tie ends securely. Cook for 1 hour in boiling stock made from 4 quarts water, 5 tablespoons salt, and the chicken bones. Use a rectangular vessel so that the roll will lie straight.After 30 minutes, turn roll over. Remove from stock, cool, and remove cloth. Refrigerate until next day. Cut in narrow slices, and serve cold. Makes 8 servings.
NOTE:Truffles may be substituted for chicken livers. Include 1 tablespoon of liquid from can of truffles.