This section is from the book "The Institute Cook Book", by Helen Cramp. Also available from Amazon: The Institute Cook Book.
FORCEMEATS are useful for filling timbales and for garnishing other dishes. When intended for balls, the consistency should be tested by poaching a small quantity in boiling water. If too thin, more bread crumbs should be added.
Stuffings are too common to need any introduction. They are what make roast poultry palatable to most people, and a good stuffing is an addition to any roasted or baked meat.
Quenelles are made from any kind of forcemeat shaped into balls or ovals and cooked in boiling salted water. They are served as a garnish to soups or other dishes.
¾ cup raw chicken meat ½ cup fine bread crumbs ½ cup milk
White of 1 egg Salt and red pepper Dash of nutmeg
2 tablespoons butter
Chop the chicken very fine and press through a sieve. Cook the bread and milk to a paste; add the butter, eggs and seasonings, and mix with the chicken.
1 ounce ham
2 ounces suet
2 ounces fine bread crumbs 1 teaspoon chopped parsley ½ teaspoon mixed herbs
Grated rind of ½ lemon Dash of nutmeg Pinch of mace
1 egg
2 tablespoons milk
Salt and pepper
Chop the ham and suet fine; mix the dry ingredients; add the egg; season to taste; mix well and use as required.
¼ pound lean veal
2 ounces beef suet
2 ounces fine bread crumbs
Salt and pepper
¼ teaspoon grated lemon rind
1 tablespoon chopped parsley
1 teaspoon onion juice Dash of nutmeg
2 tablespoons milk 1 egg
Chop the veal and suet very fine; mix the dry ingredients thoroughly; add milk and egg; season to taste and use.
½ pound lean beef
½ pound suet
½ cup fine bread crumbs
¼ teaspoon sweet marjoram
¼ teaspoon sweet bas ¼ teaspoon thyme ½ teaspoon chopped parsley Salt and pepper
1 egg
Chop the beef and suet very fine; add the crumbs and seasonings; mix well and add the beaten egg.
3 ounces bread crumbs
1 teaspoon savory herbs 8 oysters
2 ounces suet
Salt and pepper Dash of mace 6 tablespoons milk Yolks of two eggs
Chop the oysters; mix well with the other ingredients and stir over the fire until the mixture thickens; stuff the fish and sew up opening.
 
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