FORCEMEAT BALLS
- 1/2 c. fine stale-bread crumbs
- 1/2 c. milk
- 2 Tb. butter
- White of 1 egg
- 1/4 tsp. salt
- Few grains of pepper
- 2/3 c. breast of raw chicken or raw fish
Cook the bread crumbs and milk to form a paste, and to this add the butter, beaten egg white, and seasonings. Pound the chicken or fish to a pulp, or force it through a food chopper and then through a purée strainer. Add this to the first mixture. Form into tiny balls. Roll in flour and either sauté or fry in deep fat. Serve hot.
75. AMERICAN FORCEMEAT BALLS.--A simple kind of forcemeat balls may be made according to the accompanying recipe. The meat used may be sausage provided especially for the purpose or some that is left over from a previous meal. If it is not possible to obtain sausage, some other highly seasoned meat, such as ham first ground very fine and then pounded to a pulp, may be substituted.
AMERICAN FORCEMEAT BALLS
- 1 Tb. butter
- 1 small onion
- 1-1/2 c. bread, without crusts
- 1 egg
- 1 tsp. salt
- 1/2 tsp. pepper
- Dash of nutmeg
- 1 Tb. chopped parsley
- 1/2 c. sausage meat
Melt the butter in a saucepan and add the onion finely chopped. Fry for several minutes over the fire. Soak the bread in water until thoroughly softened and then squeeze out all the water. Mix with the bread the egg, salt, pepper, nutmeg, parsley, and meat, and to this add also the butter and fried onion. Form small balls of this mixture and sauté them in shallow fat, fry them in deep fat, or, after brushing them over with fat, bake them in the oven. Place a few in each serving of soup.
SOUP
EXAMINATION QUESTIONS
(1) (a) Mention the two purposes that soups serve in a meal, (b) What are the qualities of a good soup?