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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.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 437 (falt i det fri)

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About the dish

A classic fine forcemeat of scraped chicken meat, pounded in a mortar with butter and cooked, cooled cream. Used for stuffed tomatoes or as small quenelles in soup.

How to make it

  1. 1

    Scrape the meat

    Scrape the chicken meat very fine.

  2. 2

    Pound with butter

    Pound the meat with 1/4 tsp salt and the butter, which is added little by little (can be done in a mortar or food processor).

  3. 3

    Stir in the cream

    Stir in the cooked, cold cream one teaspoon at a time and pound on until the forcemeat is firm and fine.

  4. 4

    Season and use

    Season with salt. The forcemeat is ready for stuffing tomatoes, or it can be shaped into small quenelles that poach in chicken stock for 5 minutes.

Changes from the original

Deciliters are retained; "scraped meat" is specified as scraped/finely cut chicken meat, and pounding in a mortar may be replaced with a food processor. The steps are numbered.

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 437) → 1949 (korrekturlest, s. 493)~49% av teksten endretfjernetlagt til
250 gr. skrapet kjøt kjøtt 90 gr. smør 2 1/4 4 del. fløte salt. 1 teskje potetesmel muskatplomme. Kjøttet skrapes fint, støtes med 1/4 teske ½ teskje salt og smørret, som tilsættes litt efter litt, mel, irøres teskevis teskjevis den kokte, kolde fløte, støtes, støtes til den er seig og fin. fin eller mal 10 ganger, rør eller støt og spe. Salt efter smak, og farcen farsen er færdig ferdig til de ovenfor omtalte tomater, eller man kan lage den til smaa små boller, som trækker trekker i hønsekraften i 5 minutter. Til 3 å 4 personer.

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Frequently asked questions

What is the chicken meat forcemeat made of?
250 g finely scraped chicken meat, 90 g butter, 2 1/4 dl cream, and salt (about 1/4 teaspoon during the pounding, plus salt to taste at the end).
How do I make the forcemeat properly?
Scrape the meat fine and pound it with salt and butter, which is added little by little. Then stir in the cooked, cooled cream teaspoon by teaspoon and pound on until the forcemeat is firm and fine.
What can the forcemeat be used for?
It is used as a filling for tomatoes (as mentioned in the cookbook), or it can be shaped into small quenelles that poach in chicken stock for 5 minutes.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 437, in the chapter on forcemeats and base recipes. It serves about 6 and takes around 30 minutes.

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