Chicken Forcemeat from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Cut up the Chicken and pound in a mortar; add an equal quantity of bread soaked in milk or water and well squeezed; add the butter and the yolks of the eggs; blend well and season highly with salt ...
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Ingredients
- 2 Raw Chicken Breasts
- The Yolks of 4 Eggs
- Bread Soaked in Water
- A Tablespoonful of Butter
- A Bay Leaf
- A Teaspoonful Each of Thyme and Parsley
- Salt
- Pepper
- A Pinch of Grated Nutmeg
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