Sausage Forcemeat

Quenelles de Saucisses

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Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • ¼ Pound of Fresh Pork
  • 2 Square Inches of Lean Raw Ham
  • A Sprig Each of Thyme and Parsley
  • A Bay Leaf
  • A Pinch of Grated Nutmeg
  • Salt and Pepper to Taste


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.