Slight grating nutmeg
Cook bread and milk to a paste, add butter, white of egg beaten stiff, and seasonings; then add chicken pounded and forced through purée strainer.
Chicken Force-meat II
½ breast raw chicken
White 1 egg
Salt
Pepper
Slight grating nutmeg
Heavy cream
Chop chicken finely, or force through a meat chopper. Pound in mortar, add gradually white of egg, and work until smooth; then add heavy cream slowly until of right consistency, which can only be determined by cooking a small ball in boiling salted water. Add seasonings, and rub through sieve.