Chicken Force-meat II

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • ½ 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.