Fine Chicken Forcemeat Dumplings

Ingredients

• 1 ounce butter
• Yt capful flour
• Yt pound fine-chopped veal
• 1 teaspoonf ul dry farina
• Yt teaspoonf ul nutmeg
• Yi teaspoonful white pepper
• 1 teaspoonf ul salt
• 1 whole egg
• the yolks of 2

Method

1. 1

   Place a saucepan with boiling water; add butter and flour, stir until smooth.

2. 2

   Remove, add to chicken meat, add butter, dry farina, nutmeg, white pepper, salt, whole egg, and yolks; pound into a fine paste.

3. 3

   Form small dumplings, drop into boiling water, simmer 6 minutes, remove with a skimmer.

Nutrition per serving

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 59. The excerpt below is the record exactly as published.

Fine Chicken Forcemeat Dumplings.— Remove the breast from a young chicken ; chop it fine ; put it in a chopping bowl, and pound it fine with a potato masher. Place a saucepan with Yt capful boiling water over the fire ; add 1 ounce butter and Yt cup- ful flour ; stir until it forms into a smooth paste and loosens itself from bottom of saucepan; then remove; add it to the chicken meat ; add 1 ounce butter, 1 teaspoonf ul dry farina, Yt teaspoonf ul nutmeg, Yi teaspoonful white pepper and 1 teaspoonf ul salt, 1 whole egg and the yolks of 2 ; pound the whole into a fine smooth paste ; form with 2 teaspoons small dumplings from this mixture ; drop them into boiling water in a low saucepan ; let simmer 6 minutes ; then carefully remove them with a skimmer, and serve as directed in various recipes. One teaspoonful grated onion may be added, or 1 teaspoonful chopped parsley if liked. Teal Forcemeat Balls & la Fran^aise.— Mince very fine 4 ounces of veal and 2 ounces of suet ; season with Ys ®^^n teaspoonful salt, Yi even teaspoonful pepper, 1 teaspoonful fine-chopped parsley, Y4 teaspoonful nutmeg, 2 scrambled eggs, 1 raw egg^ and Ys cupful grated bread crumbs ; mix well together, and form with the hands into small balls ; finish the same as in foregoing recipe. Forcemeat balls of chicken, game, beef, and fresh pork may be prepared in the same way. Teal Forcemeat Balls. — Place a saucepan with Yt cupful water and 1 ounce butter over the fire ; as soon as it boils, add Yt cupful flour, stir until it forms into a smooth paste ; then remove ; when cold, add Yt pound fine-chopped veal

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