Recipes > Meat > Forcemeat > Cream Forcemeat, No. 2

Cream Forcemeat, No. 2


  • 1/2 pound of meat pulp
  • 5 ounces of butter
  • 1 whole egg and 4 yolks
  • 1 pint of whipped cream


To the meat pulp add the butter, egg, and yolks, or the whites alone of four eggs if used with white meat; beat very thoroughly together; pass again through the sieve; place on ice and beat in slowly the whipped cream. Three quarters of a cupful of cream will make about the right amount after being whipped.


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The Century Cook Book (1901).

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