Roll in the white of egg and then
in flour and saute in butter. Serve in the individual dishes of soup.
74. FORCEMEAT BALLS.--Another delicious form of accompaniment that
improves certain soups by adding nutrition is forcemeat balls. These
contain various nutritious ingredients combined into small balls, and
the balls are then either sauted or fried in deep fat. They may be
placed in the soup tureen or in each person's soup.
FORCEMEAT BALLS
1/2 c. fine stale-bread crumbs
1/2 c. milk
2 Tb. butter
White of 1 egg
1/4 tsp. salt
Few grains of pepper
2/3 c. breast of raw chicken or raw fish
Cook the bread crumbs and milk to form a paste, and to this add the
butter, beaten egg white, and seasonings. Pound the chicken or fish to a
pulp, or force it through a food chopper and then through a puree
strainer. Add this to the first mixture. Form into tiny balls. Roll in
flour and either saute or fry in deep fat. Serve hot.
75. AMERICAN FORCEMEAT BALLS.--A simple kind of forcemeat balls may be
made according to the accompanying recipe. The meat used may be sausage
provided especially for the purpose or some that is left over from a
previous meal. If it is not possible to obtain sausage, some other
highly seasoned meat, such as ham first ground very fine and then
pounded to a pulp, may be substituted.
AMERICAN FORCEMEAT BALLS
1 Tb.
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