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Farser og grunnoppskrifter

1 recipe · Salater, omeletter, mellomretter

1 farser og grunnoppskrifter recipes from the “Big Cookbook,” in the salater, omeletter, mellomretter category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Chicken meat forcemeat

    A fine forcemeat of 250 g scraped chicken meat pounded with 90 g butter and 2¼ dl cooked, cooled cream plus salt. Used as a filling for tomatoes or as small quenelles poached in chicken stock for 5 minutes.