1/2 pound of chicken (white meat). 1 pint of whipped cream or 1/3 pint of double cream, whipped. 5 ounces of butter (1/2 cup and 2 tablespoonfuls). Salt. 1 whole egg and 4 yolks of eggs or 4 whites of eggs. Nutmeg. Pepper.

Scrape the flesh of the chicken from the fibre and pound it in a mortar to a smooth pulp, adding a little white of egg occasionally, to facilitate the process; return the pulp to the mortar after sifting and pound into it, gradually, the butter and the eggs; add the seasonings and set the mixture upon the ice. When chilled beat thoroughly and add to it slowly the whipped cream. Shape a little of the forcemeat into a half-inch ball and poach nearly ten minutes in water just "off the boil." If too firm add more cream. If not sufficiently consistent, add a little more egg. Dark meat of chicken, game, firm fish, turkey, or veal may be substituted for the chicken.

Chicken Forcemeat With White Sauce

Same as above, using three fourths cup of cold white sauce made with thin cream in the place of the cream.