Forcemeat Balls
- Eggs, separated
- 1 lb fresh suet
- 1 ounce ready dressed veal or finely chopped chicken
- Bread crumbs
- Shallot or onion
- Salt
- White pepper
- Nutmeg
- Parsley, finely shredded
- Thyme, finely shredded
Beat as many eggs, yolks and whites separately, as will make the above ingredients into a moist paste.
Mix the rest of the ingredients well together. Roll into small balls and fry in boiling lard. When of a light brown color, take out with a skimmer.
Forcemeat balls cooked in this way are remarkably light but being somewhat greasy, some people prefer them with less suet and eggs.
Mix the rest of the ingredients well together. Roll into small balls and fry in boiling lard. When of a light brown color, take out with a skimmer.
Forcemeat balls cooked in this way are remarkably light but being somewhat greasy, some people prefer them with less suet and eggs.
Submitted by Dec 13, 2009
15 min
30 min
45 min