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📝 Description
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🥘 Ingredients
3 or 4 shalots, 1 oz. of butter, 1 teaspoonful of flour, white sauce; pepper, salt, and pounded mace to taste; 1/2 teaspoonful of pounded sugar, the remains of cold roast fowls, the yolks of 2 eggs, egg, and bread crumbs.
👨🍳 Method
Mince the fowl, carefully removing all skin and bone, and fry the shalots in the butter; add the minced fowl, dredge in the flour, put in the pepper, salt, mace, pounded sugar, and sufficient white sauce to moisten it; stir to it the yolks of 2 well-beaten eggs, and set it by to cool. Then make the mixture up into balls, egg and bread-crumb them, and fry a nice brown. They may be served on a border of mashed potatoes, with gravy or sauce in the centre.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried the minced fowl balls from Mrs. Beeton's tome this week, drawn to the idea of transforming leftover poultry into something elegant. The method was surprisingly straightforward, and I found the combination of mace and pounded sugar added an intriguing depth of flavor that I hadn't anticipated. I was delighted by how the shalots, when fried gently in butter, imparted a subtle sweetness that balanced the richness of the dish. The process of forming the mixture into balls and coating them in breadcrumbs was a delightful throwback to simpler times. This recipe is perfect for the weeknight cook who wants to elevate leftovers into a charming, nostalgic dish. The result was a comforting, golden-brown exterior giving way to a moist, flavorful interior. I served them atop a bed of mashed potatoes with a dollop of gravy, and it was a hit. I'd recommend giving this a go with any leftover roast chicken or turkey.
