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 Aug 14, 2009
15 min
30 min
45 min