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The 1918 Fanny Farmer Cookbook
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 purée strainer.
2
6
Chicken Force−meat II
1
/2 breast raw
chicken
Pepper
White 1 egg
Slight grating
nutmeg
Salt
Heavy cream
Chop chicken finely, or force through a meat chopper. Pound in mortar, add gradually white
egg, and work until smooth; then add heavy cream slowly until of right consistency, which
of
can
only be determined by cooking a small ball in boiling salted water. Add seasonings, and rub
through sieve.
2
7
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 entrée.
Chapter X − SOUP GARNISHINGS AND FORCE−MEATS
184
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