Chicken Forcemeat

Quenelles de Volaille

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Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 2 Raw Chicken Breasts
  • The Yolks of 4 Eggs
  • Bread Soaked in Water
  • A Tablespoonful of Butter
  • A Bay Leaf
  • A Teaspoonful Each of Thyme and Parsley
  • Salt and Pepper to Taste
  • A Pinch of Grated Nutmeg


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.