Chicken Force-meat Balls

Ingredients

• half of the breast of a large tender chicken
• a quarter of a cupful of cream
• one-eighth of a cupful of stale bread crumbs
• a tablespoonful of butter
• one-eighth of a teaspoonful of salt
• the white of an egg, beaten to a stiff froth

Method

1. 1

   Chop and pound chicken, rub through a sieve.

2. 2

   Cook cream, bread crumbs, and mace until smooth.

3. 3

   Remove mace, add butter, salt, pepper, chicken, and egg white.

4. 4

   Cool, form into balls, and cook in boiling salted water for five minutes before adding to soup.

Nutrition per serving

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 232. The excerpt below is the record exactly as published.

Chicken Force-meat Balls. Chop very fine half of the breast of a large tender chicken, and pound to a smooth paste ; then rub it through a coarse sieve. There should be a generous third of a cupful of the meat after it has passed through the sieve. Put a quarter of a cupful of cream into a small saucepan with one-eighth of a cupful of stale bread crumbs and a tiny bit of mace, and cook until the mix- ture will form a smooth paste when stirred. It will take about ten minutes. Remove the mace, and add a table-spoonful of butter, one-eighth of a teaspoonful of salt, a very little pepper, the meat, and the white of an egg, beaten to a stiff froth

Cook this with the app: pantry check, scaling, and the assistant.