Forcemeat Balls, Egg

Ingredients

• the hard-boiled yolks of half a dozen eggs
• some chopped parsley
• a tea-spoonful of flour
• a little pepper
• salt
• and cayenne
• with egg

Method

1. 1

   Pound yolks with parsley, flour, pepper, salt, and cayenne.

2. 2

   Moisten with egg and form into small balls.

3. 3

   Boil for two minutes before using in soup or other dishes.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 528. The excerpt below is the record exactly as published.

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, and tkree ounces of butter broken into small bits, to the egg mixtui-e. «Stir in, lastly, the whites of the eggs whisked to a solid froth, and fill either capon or turkey. Forcemeat Balls. — Chop a quarter of a pound of beef suet, a little lemon-peel, and jjaisley. Mix with a basin of bread-crumbs, and flavoirr with pepper, salt, and nutmeg. Moisten with the yolks of two eggs, roll in flour, and make up into small balls. Bake in a hot oven tiU crisp. This recipe will do for fowls. The addition of a little ham, chopped or pounded, will be found a considerable improve- ment. Forcemeat Balls, Brain. — Clean and soak the brains in lukewarm water for three houi's, then boil. "V\Tien cold, pound them in a mortar with a little flour, some chopped parsley, .salt, and pepper. Bind with raw egg, and make into small balls. Fry a light bro^vn, and drop them into the tureen. Time, ten minutes to boil. Forcemeat Balls, Curry. — Pound •together bread-crumbs, hard-boiled yolks of eggs, a small quantity of butter, and a season- ing of curry powder and salt. Make into small balls. Time to fiy, two or three minutes. Forcemeat Balls, Egg. — Pound the hard-boiled yolks of half a dozen eggs -with some chopped parsley, a tea-spoonful of flour, alittle pepper, salt, and cayenne

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