Minced Chicken Balls

Ingredients

• a gill of cream (or new milk)
• a finely minced spray or two of parsley
• one-third of a finely grated lemon rind
• a squeeze of lemon juice
• a grain of cayenne
• pepper and salt to taste
• finely sifted breadcrumbs
• hot fat (exactly as for fritters)

Method

1. 1

   Mix cream or milk with parsley, lemon rind, lemon juice, cayenne, and seasonings.

2. 2

   Stir in minced chicken and heat until blended.

3. 3

   Shape into balls or cutlets, roll in beaten egg, then breadcrumbs, and fry until golden brown.

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 63. The excerpt below is the record exactly as published.

a gill of cream (or new milk) or stock, or equal parts of either, with a finely minced spray or two of parsley, one-third of a finely grated lemon rind, a squeeze of lemon juice, a grain of cayenne, and pepper and salt to taste, and when this is all mixed add in the minced chicken, Ac., and stir it all over the fire till thoroughly blended ; then turn it out on a dish to Fig. 13. cool. When cold, shape portions of this into balls, cutlets, corks, or any shape you please, roll it in beaten egg, and then in finely sifted breadcrumbs and fry a golden brown in hot fat (exactly as for fritters)

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