Reference > Farmer's Cookbook > SOUP GARNISHINGS AND FORCE-MEATS > Chicken Force-meat II
  Chicken Force-meat I Quenelles  
CONTENTS · BIBLIOGRAPHIC RECORD

Chicken Force-meat II

1/2 breast raw chicken
Pepper
White 1 egg
Slight grating nutmeg
Salt
Heavy cream

Chop chicken finely, or force through a meat chopper. Pound in mortar, add gradually white of egg, and work until smooth; then add heavy cream slowly until of right consistency, which can only be determined by cooking a small ball in boiling salted water. Add seasonings, and rub through sieve.


CONTENTS · BIBLIOGRAPHIC RECORD
  Chicken Force-meat I Quenelles  
 
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