Chicken Force-meat I

Preparation info

  • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • ½ cup fine stale bread crumbs.
  • ½ cup milk.
  • 2 tablespoons butter.
  • White 1 egg.
  • cup breast raw chicken.
  • Salt.
  • Few grains cayenne.
  • 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.