Game Forcemeat from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
In making a forcemeat of Game, use judgement in regard to quantity. The Partridge is the best bird for a Game Forcemeat. Take two breasts of Partridges, cut into pieces and pound in a mortar. Add t...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
Ingredients
- The Breasts of Any Birds
- 4 Eggs
- A Tablespoonful of Butter
- A Bay Leaf
- A Sprig Each of Thyme and Parsley
- A Pinch of Grated Nutmeg
- Salt
- Pepper
- 2 Truffles (If Desired)
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Chicken Forcemeat from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Fish Forcemeat from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Canapes, Hunter’s Style from The Picayune's Creole Cook Book by The Times Picayune Publishing Compan
app.ckbk.com
Creole Forcemeat from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Godiveaux Forcemeat from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
BBC Food - Recipes - Game terrine
git.macropus.org
Chicken Canapes from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Sausage Forcemeat from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com