Forcemeat-Balls for Soup

Ingredients

• Mince very fine half a cupful of cold chicken
• boil two eggs hard
• the yolk of a raw egg
• a little salt and pepper
• flour enough to make a paste

Method

1. 1

   Mince chicken and rub through a sieve.

2. 2

   Rub hard-boiled yolks through a sieve.

3. 3

   Mix with raw yolk, salt, pepper, and flour to form a paste.

4. 4

   Roll into balls and poach in salted boiling water until they float.

5. 5

   Use in hot soup.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 114. The excerpt below is the record exactly as published.

FORCEMEAT-BALLS FOB SOUP. Mince very fine half a cupful of cold chicken, and then rub it through a sieve with a wooden spoon ; boil two eggs hard, and rub the yolks through the sieve in the same way ; mix with the chicken and hard yolks the yolk of a raw egg, a little salt and pepper, and flour enough to make a paste

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