Skip to content

Chicken Forcemeat with Panada and Cream

A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).

No ratings yet

A historical recipe

A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 5 ingredients

  1. one lb. of chicken-meat after having removed
  2. one-quarter oz. of salt
  3. two oz. of white of egg
  4. one pint of raw cream
  5. one-half pint of whipped cream

Cook safely

  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. (For Fine Quenelles.) Finely pound one lb.
  2. of chicken-meat after having removed the tendons, and seasoned with one-quarter oz.
  3. of salt, a little pepper and nutmeg.
  4. When the meat has been reduced to a fine paste, add, very gradually, two oz.
  5. of white of egg.
  6. Finish with seven oz.
  7. of Frangipan panada (No.
  8. 192), and work vigorously with the pestle until the whole is amalgamated.
  9. 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.
  10. 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.
  11. At this stage complete the preparation by adding thereto one-half pint of whipped cream.
  12. It should then be found to be very white, smooth, and mellow.
  13. 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.
  14. N.B.—This forcemeat may be prepared from all butcher’s meats, game, or fish.

Plating

Cookware for this recipe

  • Whisk
  • Mortar and pestle
  • Chef's knife
  • Wooden spoon
  • Sieve
Source Public domain in the USA
Credit

From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.