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18. Forcemeat Balls of Fowl.
According to the quantity
of forcemeat that you wish
made, take of undressed fowl meat;
remove all the fibres,
chop and pound it ; add the same quantity
of calfs udder.,
boiled and cold ; or, instead, some
butter, and the sauce
quantity of bread-crumbs soaked in
milk, well drained, and
pressed in a linen cloth. Beat the
whole well together,
adding the yolk of an egg ; then two
other yolks, with
pepper, salt, and a little grated
nutmeg. Strain the force-
meat in a quenelle-Tammy; incorporate
with it the whites
of two eggs beaten to snow. Mould
a small quenelle on a
table sprinkled with flour ; boil
or poach it in a little broth
or water; taste it, to know if it
be well seasoned. These
quenelles may be poached in the spoon
instead of rolled on
the table. They serve for garnish,
and they may also be
made of meat, veal, or game. If a
little of the flesh of
conger-eel be added, it will give
them a very delicate flavour.
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