—The same as for [No. 222], using twelve crabs in the place of lobster.
224. Clam Forcemeat.
—Proceed the same as for [No. 222], seasoning it more highly, and having twenty-four clams blanched and minced exceedingly fine, so that they will better incorporate in the forcemeat.
225. Chicken Forcemeat à la Crême.
—Cut two raw chicken breasts in slices, pound them well in a mortar, adding the whites of three eggs; bruise well together, and season with half a tablespoonful of salt, a scant teaspoonful of pepper, and a teaspoonful of nutmeg. Add three tablespoonfuls of very fresh cream, strain through a sieve, cool on the ice, and use when required.
226. Chicken Forcemeat.
—Cut in large pieces two raw chicken breasts, pound them in a mortar, adding the same quantity of bread soaked in milk, a teaspoonful of fresh butter and four egg yolks, seasoning with half a tablespoonful of salt, a scant teaspoonful of pepper, and a teaspoonful of nutmeg. Mix all together; strain, and put it in a bowl with three tablespoonfuls of velouté sauce ([No. 152]).
227. Forcemeat Quenelles of Fish.
—Select one pound of firm fish (bass is preferable), remove the skin and take out the bones. Pound it well in a mortar, adding the whites of three eggs a little at a time. When well pounded add half a pint of cream, half a tablespoonful of salt, and a little white pepper and nutmeg. Mix well, and use when needed.