French Forcemeat is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic French-inspired stuffing or forcemeat made with a blend of paanda, boiled calf udder, meat, flour and seasonings that's bound with eggs and which are formed into balls, boiled and served. The full recipe is presented here and I hope you enjoy this classic British version of: French Forcemeat.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
FRENCH FORCEMEAT.
419. It will be well to state, in the beginning of this recipe, that French forcemeat, or quenelles, consist of the blending of three separate processes; namely, paanda, udder, and whatever meat you intend using.
Modern Redaction
Ingredients:
150g paanda
150g boiled calf udder (or substitute butter, softened)
150g meat of your choice (typically the meat from which the soup in which the quenelles to be served is made)
2 eggs
salt and freshly-ground black pepper, to taste
ground mace and freshly-grated nutmeg, to taste
2 tsp plain flour
Method:
Remove any sinews and fat from the meat then chop finely. Combine the paanda, calf udder (or butter) and meat in a blender and process until very smooth and thoroughly.
Mix in the spices, then add the egg, a little at a time, pulsing to combine. Continue adding egg until the mixture is sufficiently soft to be worked. Either shape the mixture into round balls or use two spoons to shape into rugby-balls (the classic quenelles).
Roll the balls in flour to coat then bring a pan of lightly-salted water to a boil, carefully lower the quenelles into this and poach for about 6 minutes, or until cooked through. Use as garnishes for soups, salads and stews.
