Chicken Forcemeat

Quenelles de Volaille

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • 2 Raw Chicken Breasts
  • The Yolks of 4 Eggs
  • Bread Soaked in Water


Cut up the Chicken and pound in a mortar; add an equal quantity of bread soaked in milk or water and well squeezed; add the butter and the yolks of the eggs; blend well and season highly with salt and pepper and the minced herbs, and add a pinch of grated nutmeg. Mix all together and roll into Balls, and use as desired.