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Classic
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page 223
Meat balls of chicken.
Take the breast of a hen or chicken and scrape it well and then chop and pound
it in a stone mortar together with a piece of fresh butter, making the mixture
elastic and cohesive. Then stir into it 2 or 3 eggs, a few spoonfuls sweet cream
and milk, white pepper and mace to suit. Now make balls of the dough; generally
they are made the size of a nut. Boil in bouillon.
Fish balls.
Split a small pike in two and remove all the bones; then scrape the meat from
the skin, chop and pound it together with 2 ounces butter and some fine lard or
tallow, so as to make it pliable. Work into it 1 tablespoon of wheat flour and 2
eggs, but only 1 at a time; also sweet cream, salt and mace. Make small
dumplings and boil in bouillon.
Meat balls with cabbage.
Chop and pound together 2 pounds of ox farce and 1 pound fish farce, making an
even dough of it. Mix into it 3 eggs, some cream, nutmeg, white pepper and salt.
When very
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Classic
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