Forcemeat-Balls for Turtle, Mock Turtle, or Made Dishes (No. 380)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (14)

forcemeat base

Pound some veal in a marble mortar ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
rub it through a sieve with as much of the udder as you have veal, or about a third of the quantity of butter
or about a third of the quantity of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
put some bread-crumbs into a stew-pan, moisten them with milk ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
add a little chopped parsley ↝ Parsley, raw [Not included in a food category]
and eschalot
the yelks of three eggs boiled hard ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
season it with salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
and curry powder ↝ Spices, curry powder [Spices and Herbs]
or Cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
add to it the yelks of two raw eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

references

Instructions (10)

Pound some veal in a marble mortar.
Rub the pounded veal through a sieve with as much of the udder as you have veal, or about a third of the quantity of butter.
Put some bread-crumbs into a stew-pan, moisten them with milk, add a little chopped parsley and eschalot, and rub them well together in a mortar till they form a smooth paste.
Put the paste through a sieve.
When cold, pound and mix all the ingredients together with the yolks of three eggs boiled hard.
Season it with salt, pepper, and curry powder, or Cayenne.
Add to it the yolks of two raw eggs.
Rub it well together.
Make small balls.
Ten minutes before your soup is ready, put them in.

Original Text

Forcemeat-Balls for Turtle, Mock Turtle, or Made Dishes. (No. 380. See also No. 375.)

Pound some veal in a marble mortar; rub it through a sieve with as much of the udder as you have veal, or about a third of the quantity of butter: put some bread-crumbs into a stew-pan, moisten them with milk, add a little chopped parsley and eschalot, rub them well together in a mortar till they form a smooth paste; put it through a sieve, and, when cold, pound, and mix all together, with the yelks of three eggs boiled hard; season it with salt, pepper, and curry powder, or Cayenne; add to it the yelks of two raw eggs; rub it well together, and make small balls: ten minutes before your soup is ready, put them in.

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Notes

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