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These are shapes made by forcing forcemeat through a pastry bag and tube into boiling water or stock. They are used to garnish entrees as well as soups.

2 breasts chicken (uncooked)
1 cup milk
1/2 teaspoon salt
l/2 blade mace
1 cup dry bread-crumbs
1/4 teaspoon pepper
3 tablespoons butter
2 egg-whites
Chop, pound and rub through a puree-sieve, the uncooked breasts of chicken. There should be a full half-pint of meat. Add salt and pepper. Boil together the bread-crumbs (no crusts), milk and mace for ten minutes, or until cooked to a smooth paste. Remove from the fire, put in butter and then add the seasoned meat and the well-beaten whites of eggs. Stir until all ingredients are thoroughly blended.
Use dark meat instead of light and the yolks of the eggs instead of whites. Chicken livers, also, may be used for forcemeat.
Free any kind of delicate fish from skin, fat and bone. Pound, strain, use one-half pint fish and proceed as for chicken forcemeat.
12 oysters
2 cups dry bread-crumbs
1 teaspoon parsley
3 tablespoons butter
1 teaspoon lemon-juice
2 egg-yolks
3 tablespoons oyster-juice
1 teaspoon salt
Chop the oysters fine and add the bread-crumbs, butter, salt, cayenne, minced parsley, lemon-juice, oyster-juice, the yolks of raw eggs and a grating of nutmeg. Pound to a smooth paste and rub through a puree-sieve. Add more salt if necessary. This is a fine forcemeat for timbales, or for stuffing poultry or fish. For use in soups, it may be made into balls, dipped in beaten egg-yolks, then in bread-crumbs and fried, or rolled into very small balls, dipped in egg-yolks and browned in the oven.

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