English Chicken Balls
A historical recipe from Made-Over Dishes, by S. T. Rorer.
A historical recipe
Made-Over Dishes, by S. T. Rorer. Project Gutenberg eBook #6978.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: raw egg. Check current food-safety guidance before following this.
Source and licence
From Made-Over Dishes, by S. T. Rorer. Digitised by Project Gutenberg, eBook #6978 (https://www.gutenberg.org/ebooks/6978). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
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.
United Kingdom. Associated with United Kingdom by a demonym leading its title: English (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
- Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.
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Ingredients
Method
- Chop fine the dark meat left over from timbales, add a half can of finely chopped mushrooms, a teaspoonful of salt, a half teaspoonful of pepper, a tablespoonful of chopped parsley, a dozen blanched and finely chopped almonds and one raw egg;
- mix thoroughly and form into balls the size of an English walnut.
- Arrange these over the bottom of a saucepan, cover with stock, add a bay leaf, a slice of onion and of carrot;
- cook slowly a half to three-quarters of an hour;
- drain, saving the stock.
- Dish the balls in the center of a platter, put around the edge a row of potato bullets, outside of that small triangles of toast.
- Put a tablespoonful of butter and one of flour into a saucepan;
- mix, add a half pint of stock in which the balls were cooked, stir until boiling, take from the fire, add the yolk of one egg beaten with two tablespoonfuls of cream;
- add a half teaspoonful of salt and a dash of pepper;
- strain this over the balls and serve.