Decorated Forcemeat Dumplings
From European and American cuisine, 1914
Serves 4
Use for garnishing fine dishes.
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 60. The excerpt below is the record exactly as published.
Decorated Forcemeat Dumplings. — Prepare a fine chicken forcemeat, form it with 2 spoons into small dumplings ; lay these into a wide shallow pan, and on each one a little piece of red boiled beef tongue and a thin slice of truffles
Cook this with the app: pantry check, scaling, and the assistant.