Fine Chicken Forcemeat or Mousseline
From A guide to modern cookery, 1909
Serves 3
Suitable for various meats; enhances cream absorption.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 50. The excerpt below is the record exactly as published.
NE CHICKEN FORCEMEAT OR ‘“ MOUSSELINE ”” Remove the tendons from, trim, and cut into cubes, one lb. of chicken-meat. Season with one oz. of salt, a little pepper and nutmeg. Finely pound, and, when it is reduced to a paste, gradually add the whites of two eggs, vigorously working with the pestle meanwhile. Strain through a fine sieve, put the forcemeat into a vege- table-pan, stir it once more with the wooden spoon for a moment or two, and combine with it, gradually, one pint of thick, fresh cream
Cook this with the app: pantry check, scaling, and the assistant.