From:
The Thorough Good Cook
Poultry: 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 same 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 forcemeat 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.