Forcemeat Puddings
From Soyer's standard cookery, 1912
Serves 4
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 126. The excerpt below is the record exactly as published.
Forcemeat Puddings. Butter well some small molds and line them with a force- meat made of minced veal or chicken. Fill the center with minced duck or game, and cover with more of the first force- meat. Smooth the top with the blade of a knife and poach carefully in boiling water for ten minutes. Take them out and let them cool a little, then remove the puddings from the molds. Dip each first in beaten egg and then in breadcrumbs
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