Curry Force-meat Balls

Ingredients

• bread-crumbs
• hard-boiled yolks of eggs
• a small quantity of butter
• a seasoning of curry powder
• salt

Method

1. 1

   Pound together the bread-crumbs, egg yolks, butter, curry powder, and salt.

2. 2

   Make into small balls and fry for two or three minutes.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 170. The excerpt below is the record exactly as published.

bread-crumbs and 3 ozs. of butter, broken into small bits, to the egg mixture. Stir in, last- ly, the whites of the eggs beaten to a solid froth, and fill either capon or turkey. Beef, Force-meat of. — Take cold mashed potato, some slices of beef, minced fine, a few savory herbs, pep- per and salt. Mix these with two eggs to a paste ; make into balls ; fry in but- ter a rich brown. Garnish with fried parsley. Chestnut Force-meat. — Roast and peel a dozen large chestnuts ; boil them for about twenty minutes in some strong veal gravy; drain, and, when cold, put them into a mortar ; blanch and mince them with the liver of the fowl, a teaspoonful of grated ham, a teaspoonful of salt, half a teaspoonful of pepper, a teaspoonful of chopped onions, a small pinch of grated lem- on-rind, three grains of cayenne, two table - spoonfuls of bread-crumbs, a piece of butter the size of a walnut, and the yolks of two eggs. Pound the dry ingredients in a mortar, and mois- ten them with the butter and eggs. This force-meat is excellent for a large fowl. Time to prepare, about twenty minutes. Cold Pasties, Force-meat for. — For savory pasties, to be eaten cold, use a force-meat of fowl — an old fowl will answer this purpose. Strip off the skin, and clear the flesh from the bones ; pound the flesh in a mortar, soak some white bread in milk, squeeze it dry, and rub with it 3 ozs. of butter in the proportion of r/z lb. of bread to this quantity; add the meat, with a flavoring of nutmeg and salt. Bind Cream Force-meat FORCE-MEATS, ETC Gratin with four yolks of eggs, and make up into balls for pasties or soups. A little ham, cut into thin slices and rolled round the balls separately, is a great improvement to a white-meat pasty. For game or beef pasties use pork, game, or liver. If parsley is liked, some may be minced and pounded with the meat. Cream Force-meat. See Timbales. Cream Stuffing (for chicken). — Pour a little cream over a cupful of finely grated bread-crumbs. Let them soak for half an hour. Shred finely 4 ozs. of suet, a teaspoonful of scalded pars- ley, and four or five button - mush- rooms cut small and fried. Mix these well together with a little pepper and salt, and add the yolks of two eggs. Stuff the fowl with the mixture. Curry Force-meat Balls. — Pound together bread - crumbs, hard - boiled yolks of eggs, a small quantity of butter, and a seasoning of curry powder and salt

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