Anchovy Force-meat

Ingredients

• one bottle of anchovies, preserved in salt
• one gill of stock
• one generous tablespoonful of stale bread crumbs
• two scant tablespoonfuls of butter
• one tablespoonful of lemon juice
• a grain of cayenne
• the yolks of two uncooked eggs

Method

1. 1

   Take the fish from the brine, wash them, and soak in cold water for two hours; drain and wipe the anchovies, then take out the bones.

2. 2

   Boil the bread and stock together for ten minutes; cool the mixture, then put this, with the anchovies and all the other ingredients, except the egg yolks, into the mortar, and pound to a smooth paste.

3. 3

   Add the egg yolks, and pound for ten minutes longer.

4. 4

   Rub through a puree sieve, and the force-meat will be ready for use.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 237. The excerpt below is the record exactly as published.

ne table-spoonful of lemon juice, three table- spoonfuls of oyster juice, and the yolks of two uncooked eggs. Chop the oysters very fine, add the other ingredients, pound to a smooth paste, and rub through a pure*e sieve. Taste, to see if the preparation is salt enough ; if not, add more salt. This force-meat may be used for timbales, or for stuff- ing any kind of fish or poultry. It may also be shaped into balls or quenelles, which may be covered with the yolks of eggs and bread crumbs, and then fried; or the balls may be made very small, then rolled in egg yolks, and browned in a hot oven. When treated in this manner, they are a nice garnish for soup. Anchovy Force-meat. Use one bottle of anchovies, preserved in salt, one gill of stock, one generous table-spoonful of stale bread crumbs, two scant table-spoonfuls of butter, one table- GARNISHES. 455 spoonful of lemon juice, a grain of cayenne, and the yolks of two uncooked eggs

Cook this with the app: pantry check, scaling, and the assistant.