Forcemeat Balls, Egg

Ingredients

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

Method

1. 1

   Pound the hard-boiled yolks with some chopped parsley, flour, pepper, salt, and cayenne.

2. 2

   Moisten with egg, and make the paste 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.

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. ^Moisten with ep;g, and make the paste iato small balls. Boil for two minutes before using in soup or other dishes. Probable cost, 8d. Sufficient for one tureen of soup. Forcemeat Balls for Mock-Turtle Soups. — The deHoate French preparation, 15 Panada, will, if used in thts composition of these balls, be found a great improvement. Prepare it thus : — Soak the ciumb of two or three rolls. I'ut it into a small saucepan by the side of the fire, with enough pale rich gravy to cover it. \Vlien sufficiently boiled, squeeze off the moisture, put the panada into an enamelled saucepan, and stir with a wooden spoon till dry ; then mix with it the yolks of two un- beaten eggs, and let it cool for use. Pound in a mortar four ounces of veal, free from gristle, bone, and skin ; add the panada to this, -v^dth three ounces of fresh butter. Season with nut- meg, mace, salt, and cayenne. If liked, a little lean ham and more seasoning may be used. Koll into balls, and boil before adding to the soup. Time, twelve minutes to boil. Forcemeat, Chestnut.— Remore the outer skin from some chestnuts (they should be ripe and sound). Boil them for two or three minutes to get off the inner skin. Throw them, one by one, as the skin is cleared away, into a basin of cold water, then drain and weigh. When quite cold, pound them with an equal weight of butter or half their weight of fat bacon. ]\Iix with two oimces of panada, and flavour- with grated lemon, mace, or nut- meg, and a little salt. For six ounces of chest- nuts use two or three unbeaten yolks of eggs to bind, and a little flour when moulding the paste into cakes. The cakes should also be dredged with flour when put into the frying- pan. Time to fry, fifteen minutes. Forcemeat, French, Boiled Calf's Udder for. — The calf's udder is used in French cookery instead of butter. It is first boiled, then pounded, and passed thi-ough a sieve, when it is fit for mixing in the composi- tion of their exquisitely dehcate forcemeats. Forcemeat for Baked Pike.— Prepare thi-ee ounces of bread-crumbs from a stale loaf, shred two ounces of suet, and mince eight or ten bearded oysters. Put these together into a stewpan, with a flavouring of mace (pounded), 1 salt, and pepper. Moisten with the

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