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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.

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