European and American cuisine

Fine Chicken Forcemeat Dumplings.— Remove the breast from a young chicken ; chop it fine ; put it in a chopping bowl, and pound it fine with a potato masher. Place a saucepan with Yt capful boiling water over the fire ; add 1 ounce butter and Yt cupful flour ; stir until it forms into a smooth paste and loosens itself from bottom of saucepan; then remove; add it to the chicken meat ; add 1 ounce butter, 1 teaspoonf ul dry farina, Yt teaspoonf ul nutmeg, Yi teaspoonful white pepper and 1 teaspoonf ul salt, 1 whole egg and the yolks of 2 ; pound the whole into a fine smooth paste ; form with 2 teaspoons small dumplings from this mixture ; drop them into boiling water in a low saucepan ; let simmer 6 minutes ; then carefully remove them with a skimmer, and serve as directed in various recipes. One teaspoonful grated onion may be added, or 1 teaspoonful chopped parsley if liked. Veal Forcemeat Balls à la Française.— Mince very fine 4 ounces of veal and 2 ounces of suet ; season with 1/2 even teaspoonful salt, Yi even teaspoonful pepper, 1 teaspoonful fine-chopped parsley, Y4 teaspoonful nutmeg, 2 scrambled eggs, 1 raw egg^ and Ys cupful grated bread crumbs ; mix well together, and form with the hands into small balls ; finish the same as in foregoing recipe. Forcemeat balls of chicken, game, beef, and fresh pork may be prepared in the same way. Veal Forcemeat Balls. — Place a saucepan with Yt cupful water and 1 ounce butter over the fire ; as soon as it boils, add Yt cupful flour, stir until it forms into a smooth paste ; then remove ; when cold, add Yt pound fine-chopped veal, 4 ounces fine-chopped veal 86 SMALL DUMPLINGS FOB FRUIT AND WINS SOUPa fat or suet ; pound this together in a chopping bowl with a potato masher ; add the yolks of 2 eggs and 1 whole egg, 1 even teaspoonful salt, 1/4 teaspoonful white pepper, and the same of nutmeg ; form this into small balls the size of a hickory nnt, and drop them into salted boiling water, cook 6 minutes ; then remove, and use as directed in other recipes for soups or ragouts. Egg Balls. — Rub the yolks of 4 hard-boiled eggs fine, add V, teaspoonful butter, a small pinch of salt, and nutmeg, and 1 raw yolk ; form this preparation with the help of little flour into small round balls the size of a small hickory nut ; drop them into boiling slightly salted water, and boil 6 minutes ; carefully remove and serve as directed in other recipes; they are mostly used for soup and ragouts. Fish Forcemeat Balls. — Chop fine 1/2 pound of fresh codfish or halibut ; soak 2 slices of stale bread in cold water about 10 minutes, then inclose it in a towel, and press out all the water ; measure it (there should be 1/2 pint); Melt 1 tablespoonf nl butter over the fire, add 1 tablespoonful fine-minced onion, cook 5 minutes without browning ; add the bread, stir and cook 5 minutes longer ; then remove ; when cold mix with the fish meat the yolk of 1 egg and 1 whole egg ; season with 1 teaspoonful salt, Va teaspoonful pepper, a little nutmeg, and a pinch of powdered thyme ; mix well together ; form the preparation into small balls, rolled in fiour ; place a saucepan with 3 pints water over the fire, add Vg tablespoonful salt, 2 slices of onion, the same of carrot, a bay leaf, 3 cloves, 6 whole peppers, and 2 tablespoonf uls vinegar ; as soon as it boils, put in the balls, and boil 8 minutes ; t