A guide to modern cookery

N.B.—By substituting for chicken veal, game, or fish, &c., any kind of forcemeat may be made; for the quantities of the other ingredients remain the same whatever the basic meat may be. 194—CHICKEN FORCEMEAT WITH PANADA AND CREAM (For FINE.QUENELLES.) Finely pound one lb. of chicken-meat after having removed the tendons, and seasoned with one-quarter oz. of salt, a little pepper and nutmeg. When the meat has been reduced to a fine paste, add, very gradually, two oz. of white of egg. Finish with seven oz. of Frangipan panada (No. 192), and work vigorously with the pestle until the whole is amalgamated. Strain through a fine sieve, put the forcemeat into a vegetable-pan sufficiently large to allow of ultimately working it with ease, and place it on ice for a good hour. This done, stir the forcemeat (still on the ice) for a few seconds with a wooden spoon, then add, in small quantities at a time, one pint of raw cream. At this stage complete the preparation by adding thereto one-half pint of whipped cream. It should then be found to be very white, smooth, and mellow. Test as directed in the preceding recipe, and add a little white of egg if it be too light, and a little cream if it be too stiff. N.B.—This forcemeat may be prepared from all butcher’s meats, game, or fish. 195—FINE CHICKEN FORCEMEAT OR ‘“ MOUSSELINE ”” Remove the tendons from, trim, and cut into cubes, one lb. of chicken-meat. Season with one oz. of salt, a little pepper and nutmeg. Finely pound, and, when it is reduced to a paste, gradually add the whites of two eggs, vigorously working with the pestle meanwhile. Strain through a fine sieve, put the forcemeat into a vegetable-pan, stir it once more with the wooden spoon for a moment or two, and combine with it, gradually, one pint of thick, fresh cream, working with great caution and keeping the receptacle on ice. Remarks Relative to Mousseline Forcemeat.—This, like the preceding forcemeats, may be prepared from any kind of meat. The addition of the white of egg is not essential if the meats used already possess a certain quantity of albumen; but without the white of egg the forcemeat absorbs much less cream. This forcemeat is particularly suited to preparations with a shell-fish base. Incomparably delicate results are obtained by the process, while it also furnishes ideal quenelles for the purpose of garnishing soup. Ina word, it may be said of mousseline forcemeat that, whereas it can replace all other kinds, none of these can replace it. N.B.—Mousseline forcemeats of all kinds, with meat, poultry, game, fish, or shell-fish, may be made according to the principles and quantities given above. 196—PORK FORCEMEAT FOR DIVERS USES Remove the tendons of, and cut into large cubes, two lbs. of fillet of pork, and the same weight of fresh, fat bacon. Season with one and three-quarter oz. of spiced salt (No. 188), chop the fillet and bacon up, together or separately, pound them finely in the mortar, and finish with two eggs and two tablespoonfuls of brandy. This forcemeat is used for ordinary pies and terrines. Strictly speaking, it is ‘‘ sausage-meat.’’ The inclusion of eggs in this forcemeat really only obtains when it is used to stuff joints that are to be braised, such as stuffed breast of veal; or in the case of pies and terrines. The addition of the egg in these cases prevents the grease from melting too quickly, and thus averts the drying of the forcemeat. 197—FORCEMEAT FOR GALANTINES, PIES AND TERRINES