Creole Forcemeat

Quenelles a la Creole

Preparation info
    • Difficulty

      Easy

Appears in

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • Calf’s Liver
  • A Slice of Pork Fat
  • An Onion
  • 2 Sprigs

Method

Take calf’s liver and pork fat, in the proportions of two-thirds liver and one-third fat. Grind both together very, very fine. Then mince an onion, and two sprigs each of thyme and parsley and one bay leaf, and mix with the ground meat; add a half teaspoonful of grated nutmeg and salt and pepper to