Game Forcemeat

Quenelles de Giblier

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Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • The Breasts of Any Birds
  • 4 Eggs
  • A Tablespoonful of Butter
  • A Bay Leaf
  • A Sprig Each of Thyme and Parsley
  • A Pinch of Grated Nutmeg
  • Salt and Pepper to Taste
  • 2 Truffles (If Desired)


In making a forcemeat of Game, use judgement in regard to quantity. The Partridge is the best bird for a Game Forcemeat. Take two breasts of Partridges, cut into pieces and pound in a mortar. Add the same quantity of bread that has been wet with milk or water and squeezed well. Add the butter and the yolks of four eggs, and season highly with salt and pepper and a pinch of grated nutmeg. Mix thoroughly and press all through a sieve. Two well-pounded truffles may be added. Use as desired.