Reference > Farmer's Cookbook > SOUP GARNISHINGS AND FORCE-MEATS > Chicken Force-meat I
  Clam Force-meat Chicken Force-meat II  
CONTENTS · BIBLIOGRAPHIC RECORD

Chicken Force-meat I

1/2 cup fine stale bread crumbs
2/3 cup breast raw chicken
1/2 cup milk
Salt
2 tablespoons butter
Few grains cayenne
White 1 egg
Slight grating nutmeg

Cook bread and milk to a paste, add butter, white of egg beaten stiff, and seasonings; then add chicken pounded and forced through purée strainer.


CONTENTS · BIBLIOGRAPHIC RECORD
  Clam Force-meat Chicken Force-meat II  
 
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