195—Fine Chicken Forcemeat or “Mousseline”

Remove the tendons from, trim, and cut into cubes, one lb. of chicken-meat. Season with one oz. of salt, a little pepper and nutmeg.

Finely pound, and, when it is reduced to a paste, gradually add the whites of two eggs, vigorously working with the pestle meanwhile.

Strain through a fine sieve, put the forcemeat into a vegetable-pan, stir it once more with the wooden spoon for a moment or two, and combine with it, gradually, one pint of thick, fresh cream, working with great caution and keeping the receptacle on ice.

Remarks Relative to Mousseline Forcemeat.—This, like the preceding forcemeats, may be prepared from any kind of meat. The addition of the white of egg is not essential if the meats used already possess a certain quantity of albumen; but without the white of egg the forcemeat absorbs much less cream.

This forcemeat is particularly suited to preparations with a shell-fish base. Incomparably delicate results are obtained by the process, while it also furnishes ideal quenelles for the purpose of garnishing soup. In a word, it may be said of mousseline forcemeat that, whereas it can replace all other kinds, none of these can replace it.

N.B.—Mousseline forcemeats of all kinds, with meat, poultry, game, fish, or shell-fish, may be made according to the principles and quantities given above.