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Forcemeats and basic recipes

1 recipe · Salads, omelets and light courses

1 forcemeats and basic recipes recipes from the “Big Cookbook,” in the salads, omelets and light courses category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Chicken meat forcemeat

    Chicken forcemeat from Erken's Big Cookbook (1914): scraped chicken pounded with butter, cooled cream and salt, for filling tomatoes or as small quenelles.