Sausage Forcemeat

Quenelles de Saucisses

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • ¼ Pound of Fresh Pork
  • 2 Square Inches of Lean Raw Ham
  • A Spr


Hash the pork; season well with salt and pepper, according to taste, adding a pinch of grated nutmeg and the chopped herbs and minced ham. Hash all very fine and make into small Balls and use as desired. This is a nice garnishing for meat when served with sauces.