Chicken Force-Meat
Description
This section is from the book "The Boston Cooking-School Cook Book", by Fannie Merritt Farmer. Also available from Amazon: Original 1896 Boston Cooking-School Cook Book.
Chicken Force-Meat
Chicken Force-Meat I
1/2 cup fine stale bread crumbs 1/2 cup milk 2 tablespoons butter White 1 egg
2/3 cup breast raw chicken
Few grains cayenne
Slight grating nutmeg
Cook bread and milk to a paste, add butter, white of egg beaten stiff, and seasonings; then add chicken pounded and forced through pure'e strainer.
Chicken Force-Meat II
1/2 breast raw chicken
White 1 egg
Salt
Slight grating nutmeg
Heavy cream
Chop chicken finely, or force through a meat chopper. Pound in mortar, add gradually white of egg, and work until smooth; then add heavy cream slowly until of right consistency, which can only be determined by cooking a small ball in boiling salted water. Add seasonings, and rub through sieve.
Quenelles
Quenelles are made from any kind of force-meat, shaped in small balls or between tablespoons, making an oval, or by forcing mixture through pastry bag on buttered paper. They are cooked in boiling salted water or stock, and are served as garnish to soups or other dishes; when served with sauce, they are an entree.
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