Chicken Forcemeat Balls

Ingredients

• 2 ounces stale baker's bread
• 1 ounce butter
• 2 eggs
• 1 teaspoonf ul salt
• y^ teaspoonf ul white pepper
• Y4 teaspoonful nutmeg

Method

1. 1

   Soak bread in cold water for 10 minutes, press out water.

2. 2

   Melt butter, add bread, stir and cook for 5 minutes.

3. 3

   Transfer to a bowl; when cold, add chicken, pound into a paste, add yolks, season, and beaten whites.

4. 4

   Form into small balls, drop into boiling salted water, boil 6 minutes, and use as directed.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 58. The excerpt below is the record exactly as published.

Chicken Forcemeat Balls. — Soak 2 ounces stale baker's bread without the rind in cold water for 10 minutes, inclose it in a towel, and press out all the water; melt 1 ounce butter in a saucepan, add the bread, stir and cook 5 minutes ; transfer it to a wooden bowl ; when cold, add the fine-chopped breast of a young chicken, pound SMALL DUMPLINGS FOR FRUIT AND WINE SOUPS. S5 the two with a potato masher into a paste ; add the yolks of 2 eggs ; season with 1 teaspoonf ul salt, y^ teaspoonf ul white pepper, Y4 tea- spoonful nutmeg, add last the 2 whites beaten to a stiff froth ; form the preparation into small ronnd balls the size of a walnut (moisten the hands with cold water while rolling the forcemeat balls) ; drop them into boiling salted water, boil 6 minutes ; remoye them care* fully with a skimmer, and use as directed in Tarious recipes. Fine Chicken Forcemeat Dumplings.— Remove the breast from a young chicken ; chop it fine ; put it in a chopping bowl, and pound it fine with a potato masher. Place a saucepan with Yt capful boiling water over the fire ; add 1 ounce butter and Yt cup- ful flour ; stir until it forms into a smooth paste and loosens itself from bottom of saucepan; then remove; add it to the chicken meat ; add 1 ounce butter, 1 teaspoonf ul dry farina, Yt teaspoonf ul nutmeg, Yi teaspoonful white pepper and 1 teaspoonf ul salt, 1 whole egg and the yolks of 2 ; pound the whole into a fine smooth paste ; form with 2 teaspoons small dumplings from this mixture ; drop them into boiling water in a low saucepan ; let simmer 6 minutes ; then carefully remove them with a skimmer, and serve as directed in various recipes. One teaspoonful grated onion may be added, or 1 teaspoonful chopped parsley if liked. Teal Forcemeat Balls & la Fran^aise.— Mince very fine 4 ounces of veal and 2 ounces of suet ; season with Ys ®^^n teaspoonful salt, Yi even teaspoonful pepper, 1 teaspoonful fine-chopped parsley, Y4 teaspoonful nutmeg

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