Forcemeat Ik PEspagnole

Ingredients

• 1 ounce butter
• 2 tablespoonfuls fine-chopped onions
• 1 cupful potatoes
• 1 cupful seedless raisins
• 1 cupful chopped blanched almonds
• 2 tablespoonfuls capers
• 1 teaspoonful salt
• ½ teaspoonful pepper
• 1 whole egg
• 3 fine-chopped hard-boiled eggs

Method

1. 1

   Melt butter in a saucepan, add onions, cook for 5 minutes.

2. 2

   Add potatoes, raisins, almonds, and capers; stir and cook for 10 minutes.

3. 3

   Remove from fire, cool, then mix with veal, sausage meat, and hard-boiled eggs.

4. 4

   Season with salt and pepper, mix well, and use for stuffing turkey and chickens.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 51. The excerpt below is the record exactly as published.

Forcemeat Ik PEspagnole. — Melt 1 ounce batter in a sauce- pan, add 2 tablespoonfuls fine-chopped onions, cook 5 minutes with- Q|it brpifi^f^g; f^ 1 oupfjLil ^piatoes, 1 cifp^ul seedliB^s raisins, 1 ci^^ol choppi^ blanched %lii^Qp4.s, S fine-cut dives, 2 tablespoon- fnjs capers, s^ir ^nd cook 10 ^liQute^ ; then i^eotove f rpm fire, and vr^n cold, jnix it witb y, pound Q^e-chopped vesl, and V^ pound sausage xi^eat, 3 fimerchopped h^b^d-boiled eggs ; aeaaon with 1 tea- spoQuf u} l^t, Ys teaspoonf ul pepper ; mix all tpgether, and use for piaffing jbiiirkey and chickens. ^iblet Forjeenijeat. — Soak y, pound of stale baker's bread, 9rit>bout the rjind, for 10 minutes in cold water, inclose it in a towel, and press out all the water; melt 2 ounces butter in a saucepan, add 1 fine-phopped onion, Qook 5 )^ii^utes ; then add it tp the bfead ; season with 1 even temppopf yil salt, y^ eye^ tjoaspoonf ul pepper, Ya teaspoonful nutp^eg, y^ ^easpopnful thyme ^ add the fine-chopped giblets of 1 cjiipken, and 1 egg ; mi^ all tpget))e^ and juse for staff- ing cbickei^. Turkey giblets ^e prepared the same way, also pigeons ^nd game. Oyster Forcemeat* — One and a half cupful rolled soda crack- jers, 10 large oysters, chopped fine, Yt pint of oyster liquor, the yolk qi 1 egg, and 1 whole egg ; season with 1 even teaspoonful salt, '/, even teaspoonful pepper, 1 ounce butter, Ys tablespoonful fine- ph(^ped parsley ; mix aU together, and ^se for filling poultry wd fish. Gl|e9taat Forcemjeat. — Place a saucepan with 1 tablespoonful ^e-choppe4 onion and 2 ounces butter over the fire, cook 5 min- utes, without browning} 9d4 6 ounces fine-chopped fresh pork, from the loin ; add 12 fincrchopp^ mushrooms, 12 finely pounded peeked chestnuts, stir and cook 5 minutes longer ; remove from the fire; qp^on with 1 teaspoonful salt

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