Chicken Forcemeat with Panada and Cream

Ingredients

• one lb. of chicken-meat
• one-quarter oz. of salt
• a little pepper
• a little nutmeg
• two oz. of white of egg
• seven oz. of Frangipan panada
• one pint of raw cream
• one-half pint of whipped cream

Method

1. 1

   Finely pound the chicken-meat and season.

2. 2

   Gradually add the white of egg, then the Frangipan panada, mixing well.

3. 3

   Strain through a sieve and chill on ice for an hour.

4. 4

   Stir in the raw cream gradually, then fold in the whipped cream.

5. 5

   Test for consistency and adjust if necessary.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 50. The excerpt below is the record exactly as published.

CHICKEN FORCEMEAT WITH PANADA AND CREAM (For FINE.QUENELLES.) Finely pound one lb. of chicken-meat after having removed the tendons, and seasoned with one-quarter oz. of salt, a little pepper and nutmeg. When the meat has been reduced to a fine paste, add, very gradually, two oz. of white of egg. Finish with seven oz. of Frangipan panada (No. 192), and work vigorously with the pestle until the whole is amalgamated. Strain through a fine sieve, put the forcemeat into a vegetable-pan sufficiently large to allow of ultimately working it with ease, and place it on ice for a good hour. This done, stir the forcemeat (still on the ice) for a few seconds with a wooden spoon, then add, in small quantities at a time, one pint of raw cream. At this stage complete the prepara- tion by adding thereto one-half pint of whipped cream

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