The Institute cook book

Quenelles are made from any kind of forcemeat shaped into balls or ovals and cooked in boiling salted water. They are served as a garnish to soups or other dishes. CHICKEN FORCEMEAT 3/4 cup raw chicken meat White of 1 egg 1/2 cup fine bread crumbs Salt and red pepper 1/2 cup milk Dash of nutmeg 2 tablespoons butter Chop the chicken very fine and press through a sieve. Cook the bread and milk to a paste; add the butter, eggs and seasonings, and mix with the chicken. HAM FORCEMEAT 6 ounce ham Grated rind of 1/2 lemon 4 ounces suet Dash of nutmeg 4 ounces fine bread crumbs Pinch of mace 1 teaspoon chopped parsley 1 egg 1 teaspoon mixed herbs 2 tablespoons milk Salt and pepper Chop the ham and suet fine; mix the dry ingredients; add the egg; season to taste; mix well and use as required. FORCEMEATS, STUFFINGS, ETC. VEAL FORCEMEAT V4 pound lean veal 1 tablespoon chopped parsley 2 ounces beef suet 1 teaspoon onion juice 2 ounces fine bread crumbs Dash of nutmeg Salt and pepper 2 tablespoons niilk 14 teaspoon grated lemon rind 1 egg Chop the veal and suet very fine; mix the dry ingredients thoroughly; add milk and egg; season to taste and use. BEEF FORCEMEAT V2 pound lean beef 1/4 teaspoon sweet basil Vi pound suet 1/4 teaspoon thyme 1/2 cup fine bread crumbs Vi teaspoon chopped parsley Vi teaspoon sweet marjoram Salt and pepper 1 egg Chop the beef and suet very fine; add the crumbs and seasonings; mix well and add the beaten egg. FORCEMEAT FOR BAKED FISH 3 ounces bread crumbs Salt and pepper 1 teaspoon savory herbs Dash of mace 8 oysters 6 tablespoons milk 2 ounces suet Yolks of two eggs Chop the oysters; mix well with the other ingredients and stir over the fire until the mixture thickens ; stuff the fish and sew up opening. STUFFING FOR BAKED FISH 1 cup broken bread 1 teaspoon chopped parsley 1 tablespoon minced onion Vi teaspoon salt 2 tablespoons butter 1/2 saltspoon pepper 1 egg Soak the bread and press out the water; brown the onion in the butter; add it with the seasoning to the crumbs; then add the egg. OYSTER STUFFING 15 oysters 2 cups broken bread 1/2 tablespoon chopped parsley 2 tablespoons melted butter 1/2 teaspoon sweet marjoram Salt and pepper Wash the oysters; drain them; mix thoroughly with the other ingredients and use. BREAD STUFFING 2 tablespoons butter 1 teaspoon salt 1 onion Vi teaspoon black pepper 3 cups broken bread 1 tablespoon chopped parsley 1 teaspoon sweet marjoram Slice the onion and cook it in the butter; mix thoroughly with the other ingredients and use. If onion is not liked, omit it and merely melt the butter before mixing. POTATO STUFFING 2 cups hot boiled potatoes 1 tablespoon chopped parsley 1/2 tablespoon onion juice 1 tablespoon butter 1 teaspoon salt 5 tablespoons cream Vi teaspoon black pepper Yolks of 2 eggs Mash the potatoes; mix thoroughly with the other ingredients and use. Be sure that the potatoes are well drained and mealy, or the stuffing will be soggy. DRIPPINGS Save any scraps or pieces of fat; cut into half -inch cubes; put in a pan and cover with cold water. Place in a moderate oven or on the back of the stove and cook slowly until the scraps are all brown and the water evaporated; cool slightly; strain and set away to cool.