Fillets of Turkey with Forcemeat Breaded

Ingredients

• the breast of a cold cooked turkey
• 1/2 a cup of soft bread crumbs
• half a cup of milk
• 2 tablespoonfuls of butter
• 1/2 of a cup of the breast of raw chicken or raw veal
• the white of a large egg
• a few grains of cayenne
• a generous 1/8 of a teaspoonful of salt

Method

1. 1

   Cut turkey breast into slices, trim into uniform pieces.

2. 2

   Cook bread crumbs in milk to a paste, add butter, chicken or veal, egg white, cayenne, and salt.

3. 3

   Press through a sieve.

4. 4

   Spread on fillets, dip in egg and bread crumbs, fry in deep fat.

5. 5

   Serve overlapping with canned peas.

As published

This recipe was extracted from 365 breakfast dishes (1901), page 11. The excerpt below is the record exactly as published.

tablespoonful of butter in a pan, heat and add to it 2 tablespoons of dried bread crumbs and J^ a cupful of stock or water. Remove from the fire and add the chicken (about I pint) chopped fine, a tablespoonful of chopped parsley, ^ of a nutmeg grated, salt and pepper, and lastly the yolks of 2 eggs beaten slightly. Mix all thoroughly and place the mixture in small cups, ^ full. Set the cups in hot water and bake in the oven 20 minutes. When done turn out on a hot dish and serve with cream sauce. 16. — Devilled Clams. Drain 25 clams, pour a cupful of water over them to rinse them. Scald i cupful of milk or cream, add i tablespoonful of butter and 2 of flour, stir until smooth and then add the raw yolks of 2 eggs, a tablespoonful of finely chopped parsley. Chop the clams and add them to the sauce. Fill small dishes or the clam shells with the mixture, cover with 38 March* beaten egg and bread crumbs and brown in a hot oven. 17. — Fillets of Turkey with Forcemeat Breaded. Cut the breast of a cold cooked turkey into slices ^3 of an inch thick ; trim into pieces of uniform shape. Cook ^ a cup of soft bread crumbs to a paste in half a cup of milk, stirring frequently; add 2 tablespoon- fuls of butter, J^ of a cup of the breast of raw chicken or raw veal, pounded smooth, the white of a large tgg^ a few grains of cayenne and a generous ^ of a teaspoonful of salt

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