Ingredients

One pound of chicken breast-meat, one egg-white, two gills of bechamel, four tablespoonfuls of cream forcemeat, and the value of one quart of whipped cream.

Have one pound of chicken breast-meat free of nerves; pass it twice through the machine (Fig. 47), pound it to a pulp and rub through a sieve, season with half an ounce of salt, red pepper and nutmeg, and incorporate gradually into it one egg-white and two gills of bechamel (No. 409).

Strain all this through a sieve, and put it in a metal vessel on the ice for fifteen minutes, then work it well with a whip, incorporating gradually into it four tablespoonfuls of cream forcemeat (No. 74) and the value of a quart of whipped cream thoroughly drained. Try a little of it in a mold-and if too consistent add a little more of the whipped cream.

(87). Game Forcemeat For Mousseline (Farce De Gibier Pour Mousselines)

Take one pound of the breast-meat of some raw game suppressing the skin and nerves, pound and pass it through a. sieve. Place this puree in a tin vessel and mix in one egg-white slowly working it gradually so that it attains body, then incorporate, always slowly, two or three gills of raw cream without once ceasing to mix the preparation. When mellow add four or five tablespoonfuls of puree of cooked foies gras, pounded and pressed through a sieve, season, and when very smooth poach a small piece in a small timbale in a bain-marie so to judge of its consistency; it must be firm, although mellow; if found necessary add a few egg-yolks.

(88). Salmon Forcemeat For Mousseline (Farce De Saumon Pour Mousseliaes)

One pound of pared fish pounded and seasoned with half an ounce of salt, cayenne pepper and nutmeg, then rub through the sieve the same as the cream chicken forcemeat. Return it to the mortar and work into it one raw egg-white, half a pint of bechamel (No. 409) and two tablespoonfuls of cream forcemeat (No. 76). Put it on to the ice, work vigorously and when very cold incorporate gradually into it equal quantity of well drained whipped cream. Serve this in timbales as hors-d'oeuvre or garnishing.