Cream Fish Forcemeat

Ingredients

• 1 pound of fish
• 1 teaspoonful salt
• a little nutmeg
• a little red pepper
• the whites of 2 eggs
• 1 pint of whipped cream

Method

1. 1

   Pound fish finely, press through a sieve, season with salt, nutmeg, and red pepper.

2. 2

   Gradually add egg whites and whipped cream.

3. 3

   Chill for 2 hours.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 154. The excerpt below is the record exactly as published.

1 teaspoonf ul salt, y^ even teaspoonf ul white pep- per, y^ teaspoonful dry mustard, and, if handy, y^ cupful fine- chopped mushrooms ; add the fish meat, stir, and cook 5 minutes ; then add the yolks of 3 eggs and y^ tablespoonful fine-chopped parsley ; put the preparation on a fiat dish and let stand in a cool place. Thirty minutes before serving, form the preparation into cork-shaped croquettes, dip in beaten egg, cover with fresh grated bread crumbs, and fry light brown in hot fat Or the croquettes may be formed into small pyramids and then fried. In serving these dress on a hot dish, stick a small sprig of parsley in the top of each, and serve with oyster, caper, or Tartar sauce. Croquilles de Poisson. — Boil 1 pound of halibut the same as for fish salad (see my book '* Desserts and Salads, recipe 907), break CREAM FISH FORCEMEAT. 381 it into small pieces, and mix with the following sauce : Melt 1 ounce butter in a saucepan, add 1 tablespoonful flour, stir, and cook 2 minutes ; add 1 cupful chicken broth, y^ cupful milk, 12 whole pep- pers, a small bouquet, Y, gill mushroom liquor, y, teaspoonf ul nut- meg, 1 even teaspoonf ul salt, cook 5 minutes ; then strain, add Yi gill sweet cream, and the fish ; fill it in table shells, sprinkle over some fresh grated bread crumbs and a little melted butter, bake light brown in the oven, and serve. Cream Fish Forcemeat. — Chop fine ly, pound fish, either of halibut or whitefish, pound it very fine in a mortar, press it through a sieve, then weigh it; there should be 1 pound; season with 1 teaspoonf ul salt, a little nutmeg and red pepper, add grad- ually the whites of 2 eggs and 1 pint of whipped cream

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