Creole Forcemeat

Quenelles a la Creole

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


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


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