When the meat has been reduced to a fine paste, add, very gradually, two oz. of white of egg. Finish with seven oz. of Frangipan panada (No. [192]), and work vigorously with the pestle until the whole is amalgamated. Strain through a fine sieve, put the forcemeat into a vegetable-pan sufficiently large to allow of ultimately working it with ease, and place it on ice for a good hour.
This done, stir the forcemeat (still on the ice) for a few seconds with a wooden spoon, then add, in small quantities at a time, one pint of raw cream. At this stage complete the preparation by adding thereto one-half pint of whipped cream. It should then be found to be very white, smooth, and mellow. Test as directed in the preceding recipe, and add a little white of egg if it be too light, and a little cream if it be too stiff.
N.B.—This forcemeat may be prepared from all butcher’s meats, game, or fish.
[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. [80] ]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.