Chicken Force-meat - White
From Miss Parloa's kitchen companion, 1887
Serves 1
This recipe can be adapted using dark meat and egg yolks instead.
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 237. The excerpt below is the record exactly as published.
Chicken Force-meat — White. Use the uncooked breasts ol two large fowls, chopped, pounded, and rubbed through a puree sieve. This will give a generous half-pint of meat. In addition will be needed three table-spoonfuls of butter, half a table- spoonful of salt, half a blade of mace, one-eighth of a teaspoonful of pepper, half a pint of cream, one gill of stale bread, free of crust, and the whites of three eggs
Cook this with the app: pantry check, scaling, and the assistant.