Forcemeat Balls of Fowl

Ingredients

• undressed fowl meat
• calf's udder
• some butter
• some bread-crumbs
• the yolk of an egg
• two other yolks
• pepper
• salt
• a little grated nutmeg
• the whites of two eggs

Method

1. 1

   According to the quantity of forcemeat that you wish made, take of undressed fowl meat; remove all the fibres, chop and pound it; add the same quantity of calf's udder, boiled and cold; or, instead, some butter, and the same quantity of bread-crumbs soaked in milk, well drained, and pressed in a linen cloth.

2. 2

   Beat the whole well together, adding the yolk of an egg, then two other yolks, with pepper, salt, and a little grated nutmeg.

3. 3

   Strain the forcemeat in a quenelle-tammy; incorporate with it the whites of two eggs beaten to snow.

4. 4

   Mould a small quenelle on a table sprinkled with flour; boil or poach it in a little broth or water; taste it, to know if it be well seasoned.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 145. The excerpt below is the record exactly as published.

Forcemeat Balls of Fowl. According to the quantity of forcemeat that you wish made, take of undressed fowl meat ; remove all the fibres, chop and pound it ; add the same quantity of calf's udder, boiled and cold; or, instead, some butter, and the same quantity of bread-crumbs soaked in milk, well drained, and pressed in a linen cloth. Beat the Avhole Avell together, adding the yolk of an eg^\ then tAVo other yolks, with pepper, salt, and a little grated nutmeg. Strain the force- meat in a quenelle-tammy; incorporate with it the Avhitcs of two eggs beaten to snow. Mould a small quenelle on a table sprinkled Avitli flour; boil or poach it in a little broth 256 THE THOIiOUOH GOOD COOK. or water; taste it, to knoAV if it be well seasoned. These quenelles may be poached in the spoon instead of rolled on the table. They serve for garnish, and they may also be made of meat, veal, or game. If a little of the flesh of conger-eel be added, it will give them a very delicate flavour. 19. Chicken ^ la Marengo. Cut ujJ some young fowls as for a fricassee ; put them into a frying-pan with some rasped fat bacon and a slice of ham ; add to this some slices of onion ; season with salt and pepper ; fry till the fowls and onions are of a nice colour ; remove the fat, add a little lemon-juice, and serve. 20. Chicken k la Girenflot. Prepare the bird for roasting; when on the spit baste it constantly with butter, into which you have mixed bacon and shallot, both chopped fine. When the chicken is of a fine golden colour, put one or two good slices of toast into the dripping-pan. Dish the bird on the toast, and serve with all the savoury contents of the dripping-pan. 21. Capons ^ la Turque. Take two white capons, empty them, and put them into Avarm Avater that they may disgorge the blood. Have ready some rice Avhich has boiled till soft in rich broth; put this rice, Avell seasoned, into the bodies of the capons ; then truss them, cover them with layers of bacon, A\Tap them up in paper, and spit them ; they must be an hour roasting. POULTRY, GAME, ETC. 257 "When done, dish them with a garnish of soft rice, and a smooth sauce. 22. Capon k la Nautaise. Make a farce with the liver, a dozen roasted chestnuts, a piece of butter, parsley, green onions, a very little garlic, tAvo yolks of eggs, salt, pepper, and grated nutmeg. Roast the capon, after having filled it with the farce, and cover it with buttered paper ; when it is done, brush it over with the yolk of an egg

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