486 Fine Chicken Forcemeat for Quenelles for Soups

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Finely pound 100 g ( oz) raw chicken breast adding little by little one small egg white; season with a little salt and a suspicion of nutmeg. Pass through a fine sieve, place in a basin on ice and mix in 1 dl ( fl oz or ½ U.S. cup) fresh double cream.