222. Lobster Forcemeat — Fry an onion, chopped very fine, in one ounce of good butter until it is of a golden brown color, adding one table- spoonful of flour to make a roux (No. 135). Moisten with half a pint of white stock (No. 137), stirring well and constantly until the sauce hardens. Sea- son with half a tablespoonful of salt, a scant teaspoonful of white pepper, the same of cayenne, one tablespoonful of English sauce, half a teaspoon- ful of mustard, a crushed grain of garlic, and one teaspoonful of chopped parsley. Stir well, adding two pounds of cooked lobster, cut up very fine, with twelve mushrooms, also chopped✪ Lobster Forcemeat. Cook for thirty minutes in a saucepan, then put it back off the hot fire ; add four egg yolks, stir again for a moment, cool, and serve when required. 223. Crab Forcemeat. — The same as for No. 222, using twelve crabs in the place of lobster. 224. Clam Forcemeat. — Proceed the same as for No. 222, seasoning it more highly, and having twenty-four clams blanched and minced exceedingly fine, so that they will better incorporate in the forcemeat. 225. Chicken Forcemeat a la Creme.— Cut two raw chicken breasts in slices, pound them well in a mortar, adding the whites of three eggs ; bruise well together, and season with half a tablespoonful of salt, a scant teaspoonful of pepper, and a teaspoonful of nutmeg. Add three tablespoon- fuls of very fresh cream, strain through a sieve, cool on the ice, and use when required. 226. Chicken Forcemeat.— Cut in large pieces two raw chicken breasts, pound them in a mortar, adding the same quantity of bread soaked in milk, a teaspoonful of fresh butter and four egg yolks, seasoning with half a tablespoonful of salt, a scant teaspoonful of pepper, and a teaspoon- ful of nutmeg. Mix all together ; strain, and put it in a bowl with three tablespoonfuls of veloute sauce (No. 152). 227. Forcemeat Quenelles of Fish.— Select one pound of firm fish (bass is preferable), remove the skin and take out the bones. Pound it well in a mortar, adding the whites of three eggs a little at a time. When well pounded add half a pint of cream, half a tablespoonful of salt, and a little white pepper and nutmeg. Mix well, and use when needed. 228. Partridge Forcemeat. — Cut two breasts of partridges into large pieces, pound them well in a mortar, gradually adding the same quantity of bread soaked in milk, four egg ^yolks, one after another, and a tea- spoonful of butter. Season with half a pinch of salt, the third of a pinch o( pepper, and the same quantity of grated nutmeg✪ Partridge Forcemeat ; thoroughly pound all together, then rub through a sieve. If not sufficiently consistent, add one more egg yolk. When game other than partridge is us>ed add two pounded truffles, and use when required. 229. American Forcemeat.— Place on the fire in a saucepan for five minutes two very finely chopped onions with an ounce of butter. Soak in 1 82 THE TABLE. ✪ American Forcemeat

AI-modernized reading of the original text

222. Lobster Forcemeat — Fry an onion, chopped very fine, in one ounce of good butter until it is of a golden brown color, adding one tablespoonful of flour to make a roux (No. 135). Moisten with half a pint of white stock (No. 137), stirring well and constantly until the sauce hardens. Season with half a tablespoonful of salt, a scant teaspoonful of white pepper, the same of cayenne, one tablespoonful of English sauce, half a teaspoonful of mustard, a crushed grain of garlic, and one teaspoonful of chopped parsley. Stir well, adding two pounds of cooked lobster, cut up very fine, with twelve mushrooms, also chopped. Cook for thirty minutes in a saucepan, then put it back off the hot fire ; add four egg yolks, stir again for a moment, cool, and serve when required. 223. Crab Forcemeat. — The same as for No. 222, using twelve crabs in the place of lobster. 224. Clam Forcemeat. — Proceed the same as for No. 222, seasoning it more highly, and having twenty-four clams blanched and minced exceedingly fine, so that they will better incorporate in the forcemeat. 225. Chicken Forcemeat a la Creme.— Cut two raw chicken breasts in slices, pound them well in a mortar, adding the whites of three eggs ; bruise well together, and season with half a tablespoonful of salt, a scant teaspoonful of pepper, and a teaspoonful of nutmeg. Add three tablespoonfuls of very fresh cream, strain through a sieve, cool on the ice, and use when required. 226. Chicken Forcemeat.— Cut in large pieces two raw chicken breasts, pound them in a mortar, adding the same quantity of bread soaked in milk, a teaspoonful of fresh butter and four egg yolks, seasoning with half a tablespoonful of salt, a scant teaspoonful of pepper, and a teaspoonful of nutmeg. Mix all together ; strain, and put it in a bowl with three tablespoonfuls of veloute sauce (No. 152). 227. Forcemeat Quenelles of Fish.— Select one pound of firm fish (bass is preferable), remove the skin and take out the bones. Pound it well in a mortar, adding the whites of three eggs a little at a time. When well pounded add half a pint of cream, half a tablespoonful of salt, and a little white pepper and nutmeg. Mix well, and use when needed. 228. Partridge Forcemeat. — Cut two breasts of partridges into large pieces, pound them well in a mortar, gradually adding the same quantity of bread soaked in milk, four egg yolks, one after another, and a teaspoonful of butter. Season with half a pinch of salt, the third of a pinch o( pepper, and the same quantity of grated nutmeg ; thoroughly pound all together, then rub through a sieve. If not sufficiently consistent, add one more egg yolk. When game other than partridge is used add two pounded truffles, and use when required. 229. American Forcemeat.— Place on the fire in a saucepan for five minutes two very finely chopped onions with an ounce of butter. Soak in

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Lobster ForcemeatPartridge ForcemeatCrab ForcemeatClam ForcemeatChicken Forcemeat a la CremeChicken ForcemeatForcemeat Quenelles of FishAmerican Forcemeat

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