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Chicken Force-meat II

  • 1/2 breast raw chicken
  • White 1 egg
  • Salt
  • Pepper
  • Slight Grating nutmeg
  • Heavy cream
Chop chicken finely, or froze through a meat chopper. Pound in mortar, add gradually white of egg, and work until smooth; then add heavy cream slowly until of right consistency, which can only be determined by cooking a small ball in boiling salted water. Add seasonings, and rub through sieve.
Submitted by Cassyjean - Torrington, CT Aug 14, 2009 15 min 30 min 45 min

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