European and American cuisine

FORCEMEAT BALLS AND DUMPLINGS. 81 the size of an egg from this ; drop them into boiling salted water, and boil 15 minutes; then remove with a skimmer, and serve. Another way is to fry 1 cupful small dice-shaped pieces of bread in 2 ounces fine-cut larding pork, and mix them with the potatoes. Potato Balls for Soup. — Stir 2 ounces of butter to a cream, add by degrees the yolks of 3 eggs, 4 ounces boiled and grated potatoes, 1 tablespoonf ul farina, 1 teaspoonf ul fine-chopped parsley ; season with salt, Y4 teaspoonful white pepper, and last the whites beaten to a stiff froth. Form this preparation into small balls the size of a pigeon's egg, give them an oblong shape ; roll in flour and boil in boiling salted water 8 minutes. Remove carefully, lay them in the soup, and serve. Panada of Pate aux Glioux.— Boil y^ pint milk or water with Vt tablespoonf ul butter ; add Vt pi^^ flour, stir and cook to a smooth paste that loosens itself from side and bottom of saucepan ; put the paste on a plate, cover with buttered paper, and set aside till wanted. (This makes 11 ounces.) Chicken Qnenelle Forcemeat. — Put the white meat from the breast of 1 chicken twice through a machine, and weigh it — there should be Ys pound of meat ; add Vt pound of panada and 4 ounces butter; pound these ingredients well together; add the yolks of 2 eggs and 2 whole eggs ; season with 1 teaspoonful salt, Vt teaspoonful nutmeg, a pinch of Cayenne pepper. When all is well blended together, rub the forcemeat through a sieve ; make a trial ; pat a teaspoonful of the forcemeat in boiling water and poach 5 minutes ; if it should be too firm, add a little whipped cream or bechamel sauce ; if not firm enough, more panada and 1 yolk can be added. Oame and Veal Quenelle Forcemeat may be prepared in same manner. Chicken Quenelles. — Take 2 teaspoons ; put 1 into a bowl of hot water ; take the other in the left hand, and fill it with the forcemeat ; smooth the top with a small knife dipped in warm water ; take the spoon from the bowl in the right hand, and slide the hot 82 SMALL DUMPLINGS FOR PEUIT AND WINB SOUPS. spoon underneath the forcemeat : slip it onto the bottom of a bnttered soutee pan ; when all have been formed, cover and set the pan aside ; 10 minntes before serving, put a funnel in center of the pan ; pour enough boiling water through the funnel into the pan to cover the quenelles ; add 1 teaspoonf ul salt ; place the pan over the fire ; when it begins to boil, draw to side of the stove, and poach 5 minutes ; remove the quenelles with a skimmer and lay them a few minutes on a napkin to drain ; then add them either to soups, ragouts, or salpioons. Veal or Game Quenelles may be prepared in same manner. Zwieback Dampling8. — Stir 2 ounces butter to a cream; add the yolks of 2 eggs, 2 cupfuls rolled zwieback crumbs, 2 tablespoonf Ills milk, 1 teaspoonf ul sugar ; let this stand 1 hour ; then add the 2 beaten whites ; cut with a teaspoon small portions from this mixture and boil them 6 minutes in wine or fruit soup. If these dumplings are to be boiled in meat soups, leave out the sugar.