Chicken Forcemeat with Panada and Butter

Ingredients

• one Ib. of chicken-meat
• one-third oz. of salt
• a little pepper
• nutmeg
• one-half lb. of very cold panada
• one-half lb. of butter

Method

1. 1

   Remove the tendons from, and cut into cubes, the chicken meat.

2. 2

   Pound, and add salt, pepper, and nutmeg.

3. 3

   When the meat is well pounded, remove it from the mortar, and place in its stead the cold panada.

4. 4

   Finely pound this panada, and then add the butter, mixing thoroughly.

5. 5

   Now put in the chicken meat, and wield the pestle vigorously until the whole mass is completely mixed.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 49. The excerpt below is the record exactly as published.

CHICKEN FORCEMEAT WITH PANADA AND BUTTER Remove the tendons from, and cut into cubes, one Ib. of chicken-meat. Pound, and add one-third oz. of salt, a little pepper and nutmeg. When the meat is well pounded remove it from the mortar, and place in its stead one-half lb. of very cold panada (see No. 190). Finely pound this panada, and then add one-half lb. of butter

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