Cassell's dictionary of cookery

Fondu (on Caisses). — This fondu may be made in any form desired — small paper cases, moulds, or tart-tins. Pound in a mortar, with egg to moisten, equal quantities of Swiss, Parmesan, and cream cheese (a quarter of a pound of each). Moisten with five eggs ; mix the egg gradually while pounding. Bake in a hot oven, allowing time to give the fondu a rich colour. »Scrve quickly. Time, about ten minutes to bake. Forcemeat, Almond. — Beat up the yolks of three eggs with a quarter of a pint of good cream, and flavour with a little nutmeg. Blanch and pound in a mortar three ounces of sweet almonds, using white of egg to moisten. ' Add these, with three-quarters of a pound of light bread-crumbs, and three ounces of butter broken into small bits, to the egg mixture. Stir in, lastly, the whites of the eggs whisked to a solid froth, and fill either capon or turkey. Forcemeat Balls. — Chop a quarter of a pound of beef suet, a little lemon-peel, and parsley. Mix with a basin of bread-crumbs, and flavour with pepper, salt, and nutmeg. Moisten with the yolks of two eggs, roll in flour, and make up into small balls. Bake in a hot oven tiU crisp. This recipe will do for fowls. The addition of a little ham, chopped or pounded, will be found a considerable improvement. Forcemeat Balls, Brain. — Clean and soak the brains in lukewarm water for three houi's, then boil. "V\Tien cold, pound them in a mortar with a little flour, some chopped parsley, .salt, and pepper. Bind with raw egg, and make into small balls. Fry a light brown, and drop them into the tureen. Time, ten minutes to boil. Forcemeat Balls, Curry. — Pound •together bread-crumbs, hard-boiled yolks of eggs, a small quantity of butter, and a seasoning of curry powder and salt. Make into small balls. Time to fiy, two or three minutes. Forcemeat Balls, Egg. — Pound the hard-boiled yolks of half a dozen eggs -with some chopped parsley, a tea-spoonful of flour, alittle pepper, salt, and cayenne. Moisten with egg, and make the paste iato small balls. Boil for two minutes before using in soup or other dishes. Probable cost, 8d. Sufficient for one tureen of soup. Forcemeat Balls for Mock-Turtle Soups. — The delicate French preparation, Panada, will, if used in this composition of these balls, be found a great improvement. Prepare it thus : — Soak the ciumb of two or three rolls. Put it into a small saucepan by the side of the fire, with enough pale rich gravy to cover it. When sufficiently boiled, squeeze off the moisture, put the panada into an enamelled saucepan, and stir with a wooden spoon till dry ; then mix with it the yolks of two unbeaten eggs, and let it cool for use. Pound in a mortar four ounces of veal, free from gristle, bone, and skin ; add the panada to this, with three ounces of fresh butter. Season with nutmeg, mace, salt, and cayenne. If liked, a little lean ham and more seasoning may be used. Koll into balls, and boil before adding to the soup. Time, twelve minutes to boil.