Chicken Force-meat II
Ingredients
- ½ breast raw chicken
- White 1 egg
- Salt
- Pepper
- Slight grating nutmeg
- Heavy cream
Steps
- Chop chicken finely, or force through a meat chopper. Pound in mortar, add gradually white of egg, and work until smooth; then add heavy cream slowly until of right consistency, which can only be determined by cooking a small ball in boiling salted water. Add seasonings, and rub through sieve.
More recipes with chicken, eggs, nutmeg or cream
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.