Recipes > Meat > Forcemeat > Chicken Force-meat II

Chicken Force-meat II


  • 1/2 breast raw chicken
  • white 1 egg
  • salt
  • pepper
  • slight grating nutmeg
  • heavy cream


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.


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The Boston Cooking-School Cook Book (1896).

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