gluten-freenut-freesoy-freefish-freeshellfish-free
Chicken Quenelle Forcemeat
From European and American cuisine, 1914
Serves 1
Adjust consistency with whipped cream or more panada as needed.
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 56. The excerpt below is the record exactly as published.
Chicken Qnenelle Forcemeat. — Put the white meat from the breast of 1 chicken twice through a machine, and weigh it — there should be Ys pound of meat ; add Vt pound of panada and 4 ounces butter; pound these ingredients well together; add the yolks of 2 eggs and 2 whole eggs ; season with 1 teaspoonful salt, Vt teaspoonful nutmeg, a pinch of Cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.