Chicken Forcemeat Balls
Serves 1
Can be prepared three to four hours before serving.
A modern interpretation · AI-generated from the original record
Ingredients
- half of the breast of a tender chicken
- one quarter of a cup of cream
- a scant quarter of a cup of fine bread crumbs
- a bit of whole mace
- one tablespoonful of butter
- salt and white pepper to taste
- the white of an egg beaten to a stiff froth
Method
Chop the chicken finely, pound it in a mortar, and rub it through a coarse sieve to yield a generous cup of meat.
In a saucepan, combine cream and bread crumbs with mace, cooking until a smooth paste forms.
Remove the mace, add butter, salt, pepper, chicken, and beaten egg white.
Mix well and form into balls the size of grapes.
Cook in salted boiling water for five minutes, then add to the soup.
Nutrition per serving
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 47. The excerpt below is the record exactly as published.
hicken Foroemeat Balls Chop very fine half of the breast of a tender chicken, pound it in a mortar and rub it through a coarse sieve. There should be a generous cupf ul of the meat after it has been rubbed through the sieve. Pour one quarter of a cup of cream into a saucepan with a scant quarter of a cup of fine bread crumbs and a bit of whole mace. Cook until the misture forms a smooth paste. It will take about ten minutes. Remove the mace and add one tablespoonful of butter, salt, and white pepper to taste, the meat, and the white of an egg beaten to a stiff froth
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