Forcemeat
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 43. The excerpt below is the record exactly as published.
Forcemeat. Take equal quantities of breast of chicken, dry bread panada made with stock and calfs udder, pound them sepa- rately, after which mix them together and pound again, thicken with yolks of egg, and season with salt, pepper, and a pinch of nutmeg
Cook this with the app: pantry check, scaling, and the assistant.