Chicken Forcemeat
From The table, 1889
Serves 4
Presented as published in 1889. 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 The table (1889) by Alexander Filippini, page 121. The excerpt below is the record exactly as published.
Chicken Forcemeat a la Creme.— Cut two raw chicken breasts in slices, pound them well in a mortar, adding the whites of three eggs ; bruise well together, and season with half a tablespoonful of salt, a scant teaspoonful of pepper, and a teaspoonful of nutmeg. Add three tablespoon- fuls of very fresh cream, strain through a sieve, cool on the ice, and use when required. 226. Chicken Forcemeat.— Cut in large pieces two raw chicken breasts, pound them in a mortar, adding the same quantity of bread soaked in milk, a teaspoonful of fresh butter and four egg yolks, seasoning with half a tablespoonful of salt, a scant teaspoonful of pepper, and a teaspoon- ful of nutmeg. Mix all together ; strain, and put it in a bowl with three tablespoonfuls of veloute sauce
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Cook this with the app: pantry check, scaling, and the assistant.