Forcemeat, Almond

Ingredients

• the yolks of three eggs
• a quarter of a pint of good cream
• three ounces of sweet almonds
• three-quarters of a pound of light bread-crumbs
• three ounces of butter

Method

1. 1

   Beat yolks with cream and flavor with nutmeg.

2. 2

   Blanch and pound almonds, adding egg to moisten.

3. 3

   Mix with bread-crumbs and butter, then stir in whipped egg whites.

4. 4

   Fill capon or turkey.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 527. The excerpt below is the record exactly as published.

three ounces of butter, and a quarter of a poimd of sugar ; heat all together first, and stir into the rice mixture tiU thoroughly blended. FUl patty- pans lined with puft' paste, and strew currants lightly over each. Bake in a moderate oven. Probable cost. Is. 3d. Fondu. — Boil three-quarters of a pint of milk and dissolve an ounce of butter in it. Stir into it a quarter of a pint of cold milk in which two ounces of arrowroot have been rubbed smooth. Let it cool, and add the beaten yolks of four eggs, half a table-spoonful of salt, a drachm of cayenne, and four ounces of grated Parmesan. Pour in the whites of the eggs whisked to a light froth, and bake at once, without opening the oven till done. The dish should be lined with a buttered paper rising three inches above the top, as the fondu will rise very much. It must be sent to taljle immediately, for it falls as (piickly as it rises. PON (217) FOR Fondu (ii ritaliennc). — Grate half a pound of rarmctMin, Gruyere, or any good dry cheese, and stir over the tire half a pint of cream, with enough flour to thicken it. When of the con- sistency of melted butter, add the cheese and a httle salt. ]Mix till the heat has gone oif, then blend with the above ingredients four well-beaten yolks of eggs, and lastly, the four whites whipped to a hnn froth. Bake in a papered tin and in a hot oven, tilling the tin to only half its depth. The fondu should rise very high, and be served immediately, or it will fall, and the appeaiance be spoiled. Time to bake, twenty minutes. Probable cost, 2s. .Sufficient for live or six persons. Fondu (on Caisses). — This fondu may be made in any form desired — small paper cases, moulds, or tart-tins. Pound in a mort;ir, with ogg to moisten, equal quantities of Swiss, Par- mesfin, and cream cheese (a quarter of a pound of each). Moisten with five eggs ; mix the egg gradually while pounding. Bake in a hot oven, allowing time to give the fondu a rich colour. »Scrve quickly. Time, about ten minutes to bake. Forcemeat, Almond. — Beat up the yolks of three eggs with a quarter of a pint of good cream, and flavour with a little nutmeg. Blanch and pound in a mortar three ounces of sweet almonds, using white of egg to moisten. ' Add these, with tkree-quarters of a pound of light bread-crumbs

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